Veggie Burger Recipe

Make flax egg

Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let sit 5–10 minutes until thickened. (This counts as 1 flax egg.)

Prep vegetables

Finely grate the carrot, dice the bell pepper and onion, mince the garlic, chop the herbs, slice tomato and onion for toppings, and halve and slice the avocado. Rinse and drain canned beans if using.

In a large bowl, mash the black beans with a fork or potato masher until mostly broken down but still a little chunky (about 30 seconds–1 minute).

Add the cooked brown rice, rolled oats, grated carrot, diced bell pepper, diced onion, minced garlic, ground cumin, smoked paprika, soy sauce, tomato paste, chopped herbs, salt, and pepper to the bowl.

Add the prepared flax egg. Stir everything with a sturdy spoon until well combined. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons additional oats; if too dry, add 1–2 tablespoons water or another teaspoon of soy sauce.

Taste and adjust seasoning (salt, pepper, or spices) as needed. Refrigerate the mixture for 10–15 minutes if you prefer firmer patties (this helps oats absorb moisture).

Divide the mixture into 4 equal portions (about 3/4 cup each). Wet your hands slightly and form each portion into a round patty about 3/4-inch thick. Press a slight indentation into the center of each patty so they cook evenly.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and let it warm until shimmering (about 1 minute).

Add the patties to the pan without overcrowding. Cook 4–5 minutes on the first side until a golden-brown crust forms. Flip and cook another 4–5 minutes until browned and heated through. Reduce heat to medium-low if patties brown too quickly before heating through. For a firmer crust, press gently with a spatula during the first minute of contact on each side.

If cooking for a crowd or to reduce oil, you can bake the patties on a parchment-lined sheet at 375°F (190°C) for 15–18 minutes, flipping halfway, or pan-fry with less oil and finish in oven for 5–7 minutes.

Lightly toast the burger buns in a dry skillet or oven (3–4 minutes at 350°F / 175°C or 1–2 minutes in a hot skillet) until just golden.

Spread about 1 tablespoon mayonnaise (or vegan mayo) on the bottom bun and 1/2 tablespoon mustard on the top bun (adjust to taste).

Place a lettuce leaf on the bottom bun, then a veggie patty, 2 tomato slices, 2 red onion slices, and 2 pickle slices (if using). Add sliced avocado and sprinkle chopped herbs if desired. Top with the bun crown and gently press.

Serve immediately with your choice of side (fries, salad, or chips).