Veggie Burger Recipe

In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit 5-10 minutes until the mixture thickens into a flax egg.

In a large mixing bowl, mash the black beans with a fork until mostly smooth with some texture remaining.

To the beans, add the chopped onion, minced garlic, grated carrot, corn kernels, and chopped parsley; mix until evenly distributed.

Sprinkle in rolled oats, ground cumin, smoked paprika, chili powder, salt, and black pepper; fold into the bean mixture.

Pour in 1 tablespoon olive oil and the flax egg; mix until the mixture holds together. If too dry, drizzle in a teaspoon or two of water; if too wet, add a tablespoon or two more oats.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Place on a plate lined with parchment.

Chill the patties in the refrigerator for 20-30 minutes to help firm them up (optional but recommended).

Heat a skillet over medium heat and add 1 tablespoon olive oil. Cook patties 4-5 minutes on each side, until nicely browned and crusted.

Toast buns

Split the buns and toast cut sides in a toaster, oven, or skillet until lightly golden.

Spread about 1 tablespoon organic vegan mayonnaise on the bottom half of each bun.

Place a cooked patty on each mayo-coated bottom bun.

Top with a leaf of lettuce, a tomato slice, red onion, pickle slices, and avocado as desired.

Drizzle with a little ketchup and Dijon mustard or serve on the side. Cap with the top bun.

Serve immediately with sides such as baked sweet potato fries or a green salad.