Black Bean Veggie Recipe

Prepare flax egg

In a small bowl whisk together the ground flaxseed and warm water. Let sit 5 minutes until thickened; this acts as the binder.

Mash beans

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly mashed but still some texture remains (leave some whole beans for bite).

Sauté aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Add the diced red bell pepper and minced garlic and cook 2–3 more minutes until softened. Remove from heat and let cool slightly.

Mix patty ingredients

To the bowl with mashed beans add the cooked rice, cooled sautéed vegetables, chopped cilantro, cumin, smoked paprika, chili powder (if using), salt and pepper. Add the flax egg and panko breadcrumbs. Mix thoroughly with a spoon or your hands until mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add 1 tablespoon water.

Form patties

Divide mixture into 4 equal portions and form into firm patties about 3/4-inch thick and slightly wider than your buns (about 3.5–4 inches). Place on a plate and refrigerate 15 minutes to set (this helps them keep shape while cooking).

Cook patties

Heat remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add patties (work in batches if necessary) and cook 4–5 minutes per side until a browned crust forms and patties are heated through. Reduce heat if outsides brown too quickly. Internal temperature is not required for veg patties, but they should be hot and firm.

Melt cheese

During the last minute of cooking, place one slice of American cheese on each patty. Cover skillet briefly or add a splash of water and cover to steam and fully melt the cheese, about 30–60 seconds. Remove to a plate and rest 2 minutes.

Combine shredded green cabbage, red cabbage, grated carrot and sliced green onion in a large bowl and toss to mix.

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey (or maple), salt and black pepper until smooth and emulsified.

Pour dressing over the cabbage mixture and toss thoroughly so vegetables are evenly coated. Taste and adjust seasoning with more salt, pepper or vinegar to preference. Refrigerate while patties cook to let flavors meld (at least 10 minutes).

Toast buns: Butter the cut sides of the burger buns and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Assemble burgers: Place a cheese-topped black bean patty on the bottom bun. Top generously with house-made slaw, add pickles if using and a drizzle of hot sauce or ketchup if desired. Cap with top bun.

Serve immediately alongside extra slaw and condiments. Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.