Vegaburger Recipe

Make flax egg

In a small bowl whisk together the ground flaxseed and 3 tablespoons warm water. Let rest 5–7 minutes until thickened to a gel-like consistency.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and grated carrot and cook, stirring, 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 3–5 minutes.

Combine patty mixture

In a large bowl add cooked lentils, cooked rice, rolled oats, the cooled onion/carrot/garlic mix, parsley, smoked paprika, ground cumin, ground coriander, soy sauce, tomato paste, salt, and pepper. Add the flax 'egg.' Use a fork or potato masher to mash and mix until the mixture holds together but still has some texture. If it feels too wet, add up to 2 tablespoons extra oats; if too dry, add 1–2 teaspoons water or olive oil.

Form patties

Divide the mixture into four equal portions. With slightly wet hands, shape each portion into a 3/4-inch-thick patty about 3.5–4 inches wide. Press a small indentation in the center of each patty to help even cooking.

Cook patties

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. When hot, add patties (work in batches if necessary) and cook 4–5 minutes on the first side until a golden crust forms. Flip carefully and cook another 3–4 minutes. If using vegan cheese, place a slice on each patty during the last minute and cover the skillet briefly to melt. The goal is a firm pattie with a browned exterior and warm center.

Toast buns

Split buns and toast cut sides in a toaster or in a dry skillet for 1–2 minutes until lightly browned. Optionally brush cut sides with a little olive oil before toasting.

Prepare sauce

In a small bowl combine vegan mayonnaise, dijon mustard, and ketchup. Stir until smooth. Taste and adjust salt or add a splash of lemon juice if desired.

Assemble burgers

Spread a tablespoon of the sauce on the bottom bun. Add a lettuce leaf, place a warm patty on top, then tomato slices, red onion, pickles, and optional avocado slices or hot sauce to taste. Spread a little sauce on the top bun and close. Repeat for remaining burgers.

Serve burgers hot with a side of oven-baked fries or a green salad. Leftover patties keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven at 350°F (175°C) until warmed through. You can also freeze uncooked formed patties on a tray for 1 hour, then transfer to a bag and freeze up to 3 months; cook from frozen adding a couple extra minutes per side.