Vegan Burger Recipe

Make flax egg

In a small bowl, combine flaxseed meal and water (1 tbs flax + 3 tsp water). Stir and let sit 5–10 minutes until gelled.

Cook aromatics

Heat 1 tsp olive oil in a medium skillet over medium heat. Add chopped onion and grated carrot. Sauté 5–7 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine base ingredients

In a large mixing bowl, add cooked brown lentils and mash lightly with a fork or potato masher leaving some texture (about 30–50% mashed). Add rolled oats, cooled sautéed vegetables, tomato paste, soy sauce, cumin, smoked paprika, black pepper, salt, and the flax egg. If using nutritional yeast, parsley, or hot sauce, add them now. Stir thoroughly until mixture holds together; let sit 5 minutes so oats hydrate. If mixture is too wet, add up to 2 tbs more oats; if too dry, add 1–2 tbs water or 1 tsp olive oil.

Form patties

Divide mixture into 4 equal portions (for 4 burgers). Using damp hands, shape into patties about 3/4-inch thick and 3–4 inches wide. Press edges to compact and smooth surfaces so they hold together during cooking.

Cook patties

Heat remaining 1 tsp olive oil in a large nonstick skillet over medium. Place patties in skillet (work in batches if needed). Cook 4–5 minutes per side, pressing gently with a spatula once after flipping, until a brown crust forms and patties are heated through. Alternatively, bake on a parchment-lined sheet at 375°F (190°C) for 18–22 minutes, flipping once halfway, until golden.

Keep warm

Transfer cooked patties to a plate and keep covered while preparing buns and toppings so they stay warm and slightly moist.

Make sauce

In a small bowl combine vegan mayonnaise, Dijon mustard, and ketchup. Stir until smooth and season to taste with a pinch of salt and pepper. Add a dash of hot sauce if desired.

Prepare buns and toppings

If desired, toast the buns cut-side down in the same skillet for 1–2 minutes until lightly golden. Arrange lettuce leaves, tomato slices, red onion, and pickles so they are ready to assemble.

Assemble burgers

Spread a tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then a warm lentil patty, top with tomato slice, red onion rings, pickles, and a smear of sauce on the top bun. Close and serve immediately.

Serve the vegan burgers with oven-baked fries, a side salad, or coleslaw. Leftover patties refrigerate in an airtight container for up to 3 days or freeze for up to 1 month (cool completely before freezing; reheat gently in oven or skillet).