Katie Mae
Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering.



Comments (10)
Turned out really well. Held together perfectly and the whole family (kids included) thought they tasted great. Upped the amount of chili power 1 tablespoon bc we like more spice.
Yum. That looks so good.
Easy and so delicious. I used an organic quick cook brown rice and quinoa packet and it worked out fine.
Can i substitute corn meal with bread crumbs?
Quite good. A bit dried out. Do you think I baked them too long? I would make them again.
I don’t eat onions. Would you suggest cooking the cornmeal and spices in a bit of veg broth or should I just do them straight on the dry griddle?
Any suggestions?
Can polenta be used instead of cornmeal?
All fell apart. I think it’s time to go back to the drawing board with this recipe.
Looked questionable at first, but this is the best black bean burger I have ever had.
Made just like the recipe but added chopped green peppers and they were good!