Cali Veggie Burger Recipe

Prepare flax egg

In a small bowl whisk the ground flaxseed with 3 tablespoons warm water. Let sit 5 minutes until slightly gelled (acts as binder).

Mash beans

Place the cooked black beans in a medium bowl. Use a potato masher or fork to mash most of the beans, leaving some texture (about 70% mashed).

Combine ingredients

Add the rolled oats, diced onion, minced garlic, grated carrot, chopped roasted red pepper, ground cumin, chili powder, smoked paprika, salt, and black pepper to the mashed beans. Stir in the flax egg until evenly combined. Let mixture rest 5–10 minutes so oats absorb moisture; mixture should be sticky but firm enough to shape. If too wet add up to 2 tablespoons additional oats; if too dry add 1 tablespoon water.

Form patties

Divide the mixture into 4 equal portions (each about 4 oz/quarter-pound). Form each portion into a compact patty about 3/4-inch thick, smoothing edges so they hold together.

Cook patties

Heat 1 tablespoon olive oil in a heavy skillet over medium heat. When hot, add two patties (don’t overcrowd). Cook 4–5 minutes per side until crusted and heated through. Add remaining 1 tablespoon oil and cook the other two patties the same way. Alternatively, bake at 375°F (190°C) on a parchment-lined sheet for 18–22 minutes, flipping halfway, until firm and lightly browned.

In a small bowl whisk together the mayonnaise, sour cream, ancho chile powder, minced chipotle in adobo, lime juice, honey (or agave), salt, and black pepper until smooth. Taste and adjust spice or acidity: add more chipotle for heat, more lime for brightness. Refrigerate until assembly (at least 10 minutes to let flavors meld).

Prepare buns and toppings

Slice brioche buns in half. Heat a skillet or griddle over medium. Brush cut sides lightly with butter or oil and toast cut-side down until golden, about 1–2 minutes. Meanwhile, slice tomato and season lightly with 1/4 tsp salt. Separate lettuce leaves and thinly slice red onion. If using avocado, slice just before assembly to prevent browning.

Assemble burgers

Spread about 1–2 tablespoons ancho-chipotle sauce on both top and bottom buns. Place 1–2 lettuce leaves on the bottom bun, add the warm veggie patty, top with 2–3 tomato slices, a few rings of red onion, and avocado slices if using. Cap with the top bun and press gently. Repeat for remaining burgers.

Serve

Serve immediately with extra sauce on the side, fries, or a simple salad. Leftover patties keep refrigerated for up to 3 days and reheat gently in a skillet or oven.