Veggie Burger Recipe

Prepare mixture

If using canned black beans, drain and rinse them. In a large bowl, mash the black beans with a fork or potato masher until mostly mashed but still a few whole beans remain for texture. Add the cooked brown rice, rolled oats, chopped onion, grated carrot, minced garlic, chopped herbs, ground cumin, smoked paprika, salt, pepper, and soy sauce. If using an egg or flax egg, add it now. Stir well to combine. Let the mixture sit 5 minutes so oats absorb moisture.

Form patties

Divide the mixture into 4 equal portions and shape each into a compact patty about 3/4 inch thick. If the mixture is too wet, add 1-2 tbs more oats; if too dry, wet your hands and press to bind or add 1 tablespoon water.

Cook patties

Heat 1 tbs olive oil in a large nonstick or cast-iron skillet over medium heat. Add two patties (do not overcrowd) and cook 4-5 minutes on the first side until browned and set. Flip and cook 3-4 minutes more until browned and heated through. Add the remaining 1 tbs oil and cook the other two patties the same way. If adding cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.

Toast the buns: Split buns and toast face down in a dry skillet or under a broiler for 1-2 minutes until lightly golden. Spread 1 tbs mayonnaise on the bottom of each bun and a small smear of mustard on the top bun.

Assemble burgers: Place a lettuce leaf on the bottom bun, add the warm veggie patty, top with tomato slice and a few rings of red onion. Cap with the top bun and secure with a toothpick if desired.

Preheat oven according to package instructions (typically 220°C/425°F). Spread 500 g frozen fries in a single layer on a baking sheet. Bake per package directions (usually 18-25 minutes), flipping halfway through, until golden and crisp. Season lightly with salt after baking.

Toss 4 cups mixed salad greens with 2 tbs vinaigrette or lemon juice, 1 tbs olive oil, and a pinch of salt and pepper. Serve chilled alongside the burger.

Preheat oven to 220°C (425°F). Toss cut sweet potato wedges with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet and roast 25-30 minutes, turning once, until tender and browned at the edges. Serve hot.

Plate each burger with your chosen side. Offer extra condiments (ketchup, extra mayo, pickles) at the table. Leftover patties keep covered in the refrigerator for up to 3 days; reheat gently in a skillet or oven.