Garden Burger Recipe

Prepare flax binder

In a small bowl combine the ground flaxseed and 3 tbsp water, stir and let sit 5 minutes until slightly gelled.

Combine patty ingredients

In a medium bowl combine 1/2 lb vegan ground round, diced onion, minced garlic, tamari, salt, pepper, smoked paprika (if using), and the flax mixture. Mix gently until just combined—do not overwork.

Form patties

Divide the mixture into one 1/2 lb patty (use entire mixture as a single large patty). Shape into a round patty about 3.5–4 inches in diameter and roughly 3/4 inch thick, pressing a slight indentation in the center to prevent doming.

Cook patty

Heat a nonstick or cast-iron skillet over medium heat and add 1 tbsp olive oil. When oil shimmers, add the patty. Cook 4–5 minutes on the first side without moving until a brown crust forms. Carefully flip and cook 3–4 minutes on the second side until heated through and browned. If using vegan cheese, place the slice on the patty during the last minute and cover the pan to melt.

Toast buns

While the patty finishes, spread 1/2 tsp vegan butter or oil on the cut sides of the gluten-free bun. Toast face-down in a clean skillet over medium heat 1–2 minutes until golden and slightly crisp.

Assemble burger

Spread 1 tbsp vegan mayonnaise on the bottom bun. Place the lettuce leaf atop the mayo, then set the cooked patty on the lettuce. Top the patty with tomato slices, pickle slices, and additional mayo on the top bun if desired. Close the burger.

Serve

Serve immediately with 1 cup potato chips on the side.