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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