Veggie Burger Recipe

Prepare beans and beets

If using canned black beans, drain and rinse them well. Roast a small beet (wrap in foil and roast at 400°F/200°C for 35–45 minutes until tender) ahead of time, peel and grate; if you have pre-roasted beets, grate them raw. Let both cool slightly.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook 5–6 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 3–4 minutes.

Pulse and combine

In a food processor or large bowl, combine the cooked brown rice, cooked rainbow quinoa, drained black beans, grated beet, sautéed onion and garlic, chopped cilantro, ground cumin, smoked paprika, minced chipotle, salt, and pepper. Pulse briefly (or mash with a fork) so the mixture holds together but still has texture—do not puree into a paste. If using a food processor, 4–6 short pulses is usually enough.

Bind and rest

Transfer mixture to a bowl and stir in the wet breadcrumbs (or oat flour) and the egg (or flax egg). If mixture feels too wet, add up to 2 tablespoons more breadcrumbs/oat flour. Form into four evenly sized patties (about 3/4-inch thick). Place patties on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold during cooking).

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add patties and cook 4–5 minutes per side, pressing gently until a golden crust forms. If patties are thick, reduce heat to medium-low after flipping and cook another 3–4 minutes to cook through. Alternatively, bake at 400°F/200°C on a lined sheet for 18–22 minutes, flipping halfway, until golden.

In a small bowl, whisk together mayonnaise, minced chipotle in adobo, lime juice, honey or agave (if using), and salt. Taste and adjust heat/salt. Refrigerate until assembly. Makes about 1/2 cup.

Preheat oven to 425°F (220°C) or heat an air fryer per manufacturer instructions. Toss cut potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional paprika/garlic powder until evenly coated. Spread in a single layer on a parchment-lined baking sheet (or air fryer basket). Bake 25–30 minutes, turning once halfway, until golden and crisp. For air fryer: cook at 400°F/200°C for 12–18 minutes, shaking basket occasionally.

Heat a griddle or skillet over medium-high. Lightly butter or brush the cut sides of the ice box bread. Grill bread cut-side down until golden brown and slightly crisp, about 1–2 minutes.

Place a slice of Havarti on each grilled bread half immediately so it warms and softens.

Top each melted Havarti with a slice of tomato, then a warm veggie patty. Spoon 1–2 tablespoons chipotle mayo over the patty, then add a generous dollop (~1/4 cup) of guacamole on the side or on top as desired. Add microgreens or lettuce if using.

Serve open-faced on the grilled bread with a side of fries and lime wedges. Squeeze lime over guacamole or patty to brighten flavors just before eating.