Veggie Burger Recipe

Prep vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4 minutes. Add the chopped mushrooms and grated carrot and cook until the mushrooms release their moisture and it mostly evaporates, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 5 minutes.

Mash beans and combine

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly smooth but with some texture (about 6–8 presses). Stir in the cooked brown rice and rolled oats.

Mix ingredients

Add the cooled vegetable mixture to the bowl with beans and grains. Add chopped herbs, ground cumin, smoked paprika, salt, pepper, and chili flakes if using. Crack in the egg (or prepared flax egg) and mix until everything is well combined. The mixture should hold together when pressed; if too wet add up to 2 tablespoons extra oats, if too dry add 1–2 teaspoons water or a splash of olive oil.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With damp hands, shape each portion into a compact patty about 3/4-inch thick. Place patties on a plate or baking sheet and chill in the fridge for 15–20 minutes to firm up (optional but helps with searing).

Cook patties

Heat the remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When hot, add the patties (work in batches if necessary) and cook undisturbed until a deep golden crust forms, about 4–5 minutes. Flip and cook the other side 3–4 minutes more until heated through and browned. If using oven-finish, you can transfer the skillet to a 375°F (190°C) oven for 6–8 minutes to finish cooking. Remove patties to a wire rack or plate.

Prepare condiments: In a small bowl, mix the mayo, Dijon mustard, and ketchup (if using). Taste and adjust seasoning.

Toast buns: Lightly brush the cut sides of the buns with a little olive oil or butter. Toast in a dry skillet over medium heat or under a broiler until golden, about 1–2 minutes per side.

Assemble burgers: Spread a tablespoon of the mayo-mustard sauce on the bun bottoms. Place mixed greens, then a cooked veggie patty, followed by sliced tomato, red onion, and avocado slices if using. Add extra sauce to the top bun, cap the burger, and serve immediately.

Serve and store: Serve hot with optional sides like sweet potato fries or a simple salad. Store leftover patties in an airtight container in the refrigerator for up to 4 days or freeze cooked patties for up to 2 months; thaw overnight before reheating.