PGX Burger Recipes

PGX (PolyGlycopleX) is a patented complex super fibre made up of 100% natural, highly viscous polysaccharides. When taken with meals, PGX expands in the stomach over a 30-minute (or longer) time frame. This process creates a feeling of fullness (satiety) by absorbing water and filling the stomach while slowing digestion. This keeps blood sugar from rising too high after meals thereby curbing the body’s hunger cravings throughout the day.

Sweet Potato Black Bean Vegan Burger

Calories: 370 (per serving)
Makes 8 servings


  • 1 medium sweet potato
  • ½ cup dry millet (Gluten-free optional)
  • ½ cup rolled oats (Gluten-free optional)
  • 2 Tbsp fresh cilantro
  • 1 ½ tsp garlic powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 15-ounce can black beans, rinsed and drained
  • 1 cup corn
  • 2 Tbsp olive oil
  • 8 whole wheat hamburger buns
  • 2 ripe avocados
  • 1 tsp fresh lime juice
  • ¼ tsp salt
  • 1 Roma tomato, diced
  • ½ scoop of PGX Granules (2.5 g)


1. Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft.

2. While the sweet potato is baking, cook the millet until soft, about 20-30 minutes.

3. Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth.

4. In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet.

5. Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger.

6. While the patties are cooking, mash the avocado with a fork. Mix in PGX Granules, lime juice, and salt. Stir in the tomatoes, and set aside.

7. Serve on a bun with a dollop of avocado sauce.

Dill Havarti Burger

Calories: 420 (per serving)
Makes 4 servings


  • ½ seedless cucumber, thinly sliced
  • 3 garlic cloves, smashed
  • 1 cup white vinegar
  • 1 zucchini, shredded
  • Salt and pepper
  • 1 pound lean ground turkey
  • 2 ounces dill Havarti cheese
  • 4 whole wheat hamburger rolls
  • ½ scoop of PGX Granules (2.5 g)


1. Add the cucumber slices and garlic cloves to a small dish; cover with vinegar. Let sit at least 30 minutes.

2. Meanwhile, place the zucchini in a colander set in the sink or over a rimmed baking sheet. Season generously with salt and pepper. Let rest 15 minutes. Using your hands, gently squeeze out any excess water (don’t go crazy, but the zucchini should be relatively dry.)

3. Sprinkle in PGX and mix well.

4. Use your hands to gently combine the turkey and zucchini; try not to overwork the meat. Divide into 4 patties.

5. Heat your grill to about 500ºF. Grill the turkey burgers for 8-10 minutes on each side, or until cooked through. Top each burger with havarti and cook another 1-2 minutes, or until the cheese melts.

6. Lightly toast the hamburger rolls. Serve the turkey burgers and cucumber slices on the toasted rolls.

Feta and Mint Portobello Mushrooms

Calories: 140 (per serving)
Makes 3 servings


  • 1 Tbsp plus 1 tsp olive oil, divided
  • 3 large portobello mushroom caps
  • 1 medium shallot, peeled & cut in 1/4” rings
  • 1 large beefsteak tomato, cut into 6 slices
  • ⅛ tsp kosher salt
  • freshly ground pepper
  • 1 ½ oz feta cheese, crumbled (Gluten-free optional)
  • juice of 1/2 lemon
  • 5 mint leaves, sliced in thin ribbons
  • ½ scoop of PGX Granules (2.5 g)


1. Preheat oven to 400 °F and line a large baking sheet with parchment paper.

2. In a large bowl, toss olive oil with mushroom caps, shallot rings, tomato slices, salt and pepper.

3. Sprinkle in PGX Granules and mix until well combined.

4. Spread the vegetables out on the baking sheet, and roast for 45 minutes, flipping the mushrooms halfway through, until mushrooms are soft and tomatoes and shallots are shriveled.

5. Drizzle, on the baking sheet, with the lemon juice, then assemble caps in stacks with the feta and mint ribbons.

Sweet Potato and Lentil Cakes

Calories: 170 (per serving)
Makes 12 servings


  • 3 cups peeled and cubed sweet potatoes (about 2 medium sweet potatoes)
  • 1 cup split red lentils, thoroughly rinsed
  • 2 cups water
  • 1 cup rolled oats, divided
  • 2 garlic cloves, minced
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ¾ to 1 tsp sea salt or to taste
  • ⅛ tsp cayenne pepper
  • black pepper, to taste
  • 1 cup chopped kale
  • ½ cup shelled pumpkin seeds
  • ¼ cup shelled hemp seeds
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh chives
  • 1 avocado
  • ½ cup water
  • 2 Tbsp lemon juice
  • 1 garlic clove
  • ¼ tsp sea salt
  • black pepper to taste
  • 1 scoop of PGX Granules (5 g)


1. Steam the sweet potatoes in a steamer or over the stove for 25-35 minutes or until fork-tender. Set aside to cool.

2. While the potatoes are steaming, add the rinsed lentils and 2 cups water to a medium pan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes or until tender. Add in water as needed to keep the lentils submerged. Drain off excess water and set aside.

3. Preheat oven to 400 degrees Fahrenheit.

4. Add the steamed sweet potatoes, cooked lentils, ½ cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse 10-15 times or until the mixture is chunky but ingredients are incorporated.

5. Transfer the mixture to a large mixing bowl. Add in the reserved ½ cup rolled oats, kale, pumpkin seeds, hemp seeds, cilantro, and chives. Gently stir to incorporate.

6. Line a large baking sheet with parchment paper or a silpat.

7. Form the mixture into 12 3-inch patties. Place each on the baking sheet. Note: the uncooked mixture is very wet and a bit challenging to form into patties, but just be patient and they will come together. You can also try spraying your hands with cooking spray to keep the mixture from sticking.

8. Bake the patties for 25-30 minutes, being sure to flip them at the 15-minute mark. Your patties will be a light golden color when they’re done.

9. Sprinkle PGX Granules into blender with avocado, water, lemon juice, garlic, salt, pepper and blend on high for 2-3 minutes until sauce is creamy.

Lentil Sloppy Joes

Calories: 200 (per serving)
Makes 2 servings


  • 2 slices GF bread
  • 1 Tbsp olive oil
  • 1 small red onion
  • 1 ½ cups cooked dark green lentils
  • ¾ cup diced tomatoes
  • 1-2 cloves garlic or ¼ tsp garlic powder
  • ½ tsp chipotle sauce or other flavourings to taste Quick cheese drizzle:
  • 1 tsp ground chia seeds
  • 2 Tbsp nutritional yeast
  • Pinch mustard powder
  • ¼ cup almond milk
  • 1 scoop of PGX Granules (5 g)


1. Saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.

2. Sprinkle PGX into a bowl with quick cheese drizzle and mix until well combined

3. Layer up the lentil mix over the bread and top with the sauce.

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