Veggie Patty Recipe

BURGERS

1. 1

   Prepare flax binder (optional)

   In a small bowl, whisk together 1 tablespoon ground flaxseed with 2 tablespoons water. Let sit 5 minutes until thickened to bind the patties.

2. 2

   Make veggie patty mixture

   In a large mixing bowl, mash the black beans until mostly smooth with some texture remaining. Stir in cooked quinoa, finely chopped onion, grated carrot, minced garlic, cumin, paprika, black pepper, and salt. Add soy sauce and the flaxseed binder. Sprinkle in breadcrumbs and mix until the mixture holds together when pressed. If the mixture is too wet, add a little more breadcrumbs; if too dry, add a splash of water.

3. 3

   Shape patties

   Divide the mixture into 4 equal portions and shape each into 1/2-inch (about 1.25 cm) thick patties. Place patties on a plate and refrigerate 15 minutes to firm up.

4. 4

   Toast buns

   Slice the burger buns in half and brush the cut sides with melted butter. Toast in a skillet or on a griddle over medium heat until golden brown, about 2-3 minutes per side.

5. 5

   Cook patties

   Heat a medium skillet with 1 tablespoon vegetable oil over medium heat. Cook the patties 4-5 minutes per side, until well browned and heated through. If using cheese, add a slice on each patty during the last minute to melt.

6. 6

   Assemble

   Spread mayonnaise on the bottom buns. Layer with lettuce leaves, tomato slices, red onion, and pickles. Place the veggie patty on top, then cover with the top bun. If desired, add a cheese slice on the patty before closing. Serve immediately.