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“Part animal, part plant protein, these burgers are nutritious and delicious! I make them as a large batch of 22 burgers that weigh 2.5 ounces raw and freeze the patties between sheets of wax paper in a zip-lock bag.”
1hr 5mins
22 2.5 ounce burgers

Ingredients Nutrition


  1. Cook 1/4 cup of dry Teff in 1 cup boiling water. Simmer on low boil until liquid is almost gone.
  2. Add the ground flax seed (3 Tablespoons) and chia seed (2 Tablespoons) to the hot Teff. Stir until you reach the consistency or thick oatmeal.
  3. Drain the liquid from a 15.25 ounce can of black beans with a strainer. Do not rinse the beans. Place the beans into a bowl and mash with a potato masher.
  4. Add the Teff mixture to the beans and mash together until well blended.
  5. Add the extra lean ground beef (I use 96% lean/4% fat) and mix together well.
  6. Add the extra lean ground turkey (I use 99% lean/1% fat) and mix well
  7. Add all seasonings and Mix until evenly combined.
  8. Spray hands with non-stick cooking oil spray (I use Olive Oil) and Roll into 2.5 ounce balls.
  9. Shape into patties.
  10. Fry on high in non-stick pan sprayed with cooking oil.
  11. Serve on a bun or lettuce wrap with your favorite condiments.
  12. Enjoy!

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