Vegan Garden Burger Recipe

Prepare flax egg

Whisk ground flaxseed with warm water in a small bowl and let sit for 5 minutes until gelatinous.

In a medium skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped onion and grated carrot until softened and translucent, about 5–7 minutes. Add minced garlic for the last 1 minute, then remove from heat and let cool slightly.

In a large bowl, mash the drained black beans with a fork or potato masher leaving some whole beans for texture (aim for a mostly mashed but slightly chunky mixture).

Add the sautéed onion/carrot mixture, oats, cumin, smoked paprika, soy sauce, flax egg, salt, and pepper to the mashed beans. Stir until combined. If mixture seems too wet, add up to 2 more tablespoons oats; if too dry, add 1 tablespoon water or a splash more soy sauce.

Use your hands to form the mixture into four even patties (about 3/4-inch thick). Press firmly so they hold together.

Heat a large nonstick or cast-iron skillet over medium heat and add the remaining 1 tablespoon olive oil. When shimmering, place patties in the pan (do not overcrowd). Cook 4–5 minutes per side until a browned crust forms and patties feel firm. If using vegan cheese, place a slice on each patty in the last minute of cooking and cover the skillet briefly to melt.

If desired, lightly toast burger buns: split buns and place cut-side down in a dry skillet over medium heat for 1–2 minutes until golden.

Mix veganaise and Dijon mustard in a small bowl. Adjust seasoning to taste (add pinch of salt or lemon juice if desired).

Assemble each burger: spread veganaise on the bottom bun, add lettuce leaf, place the hot patty with melted vegan cheese, add 1–2 tomato slices, arrange gherkin slices, top with more veganaise if desired, and crown with the top bun.

Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. Alternatively, preheat an air fryer to 200°C (400°F).

Pat the cut potatoes very dry with paper towels. Place in a bowl and toss with cornstarch until evenly coated (this helps crisp the exterior).

Add the oil, salt, pepper, and optional smoked paprika or garlic powder; toss to coat evenly.

Spread fries in a single layer on the prepared baking sheet without crowding. Bake 25–30 minutes, turning once halfway, until golden and crisp. If using an air fryer, cook in batches at 200°C (400°F) for 12–16 minutes, shaking the basket halfway, until crisp.

Taste and adjust seasoning, then serve hot alongside the assembled burgers.