Summer time is barbeque time – myclimate «Zero Burger» Recipe

Our diet has a huge impact on our personal carbon footprint. Vegetarian meat alternatives such as myclimate’s «Zero Burger» are delicious and much more climate friendly to boot. A vegan burger patty produces more than 6x less carbon emissions than a meat patty. This shows that going meat-free just one day a week could considerably reduce CO2-emissions – all without sacrificing taste. Get to know the popular myclimate burger recipe.

Photo: Robert Hoernig


• Soak flaxseed in water for 10 minutes

• Purée 2/3 of the beans with rolled oats, miso and the spices

• Mince the mushrooms. Add 1 tbsp oil to a hot pan, sauté the  mushrooms at medium-high heat for 6 minutes. Add salt

• Mince the shallot and garlic

• Add sautéed mushrooms, shallot, garlic, the rest of the beans, flaxseed  and walnuts to patty mixture. Combine and chop briefly

• Form four patties and set aside

• Add coconut oil to a pan, fry patties at medium- high heat for 5  minutes on each side

• Serve




• 2 tbsp of ground flaxseed

• 60 ml water

• 250 g tinned black beans

• 80 g rolled oats

• 1 tsp miso paste

• 1 tsp cumin

• 1 tsp herbs de Provence

• ½ tsp cayenne pepper

• 100 g mushrooms

• 1 tbsp olive oil

• 1 pinch salt

• 1 shallot

• 1 clove of garlic

• 40 g walnuts

• 4 tbsp coconut/vegetable oil



Vegan mayonnaise, tomatoes, onions, lettuce, pickles, buns



myclimate «Zero Burger» Recipe to print or save

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