Veggie Burger Recipe

Prepare flax egg

In a small bowl combine the ground flaxseed and warm water. Stir and let sit 5 minutes until thickened.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook 2–3 minutes until translucent. Add minced garlic, grated carrot, and chopped mushrooms. Cook another 4–5 minutes until vegetables are softened and most moisture has evaporated. Remove from heat and let cool 5 minutes.

Mash beans

Drain and rinse the canned black beans. Place in a large bowl and mash with a fork or potato masher until mostly mashed but still some texture remains (about 10–12 stirs).

Combine patty ingredients

To the mashed beans add the cooked brown rice, sautéed vegetables, rolled oats, flax egg, soy sauce, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly with a spoon or your hands until the mixture holds together when pressed. If mixture seems too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 teaspoons water or a splash of soy sauce.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into patties approximately 3–4 inches wide and about 1/2 inch thick. Press the edges to compact them so they don't fall apart while cooking. Place patties on a plate and refrigerate 15 minutes to firm up (optional but recommended).

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet or cast-iron pan over medium heat. Add patties (cook in batches if needed) and cook undisturbed 4–5 minutes per side until a golden brown crust forms. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt.

Toast buns

Lightly toast the burger buns in a toaster or in a dry skillet over medium heat for 30–60 seconds each side until golden.

Prepare sauce

In a small bowl combine the mayonnaise and Dijon mustard. Taste and adjust seasoning with a pinch of salt and pepper.

Assemble burgers

Spread a tablespoon of the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then a cooked veggie patty, a slice of tomato, a few rings of red onion, pickles if using, and avocado slices if using. Finish with a little sauce on the top bun and close the burger.

Serve

Serve immediately with a side of oven-baked fries, a green salad, or kettle chips. Leftover patties can be refrigerated up to 3 days or frozen for up to 1 month (cool completely before freezing).