Veggie Burger Recipe

Prep flax egg and ingredients

If using flax egg: combine 1 tablespoon ground flaxseed with 3 tablespoons warm water, stir and let sit 5 minutes until thickened. Preheat a skillet over medium heat. Finely chop the red onion, mince garlic, grate the carrot, and chop herbs. If using rolled oats and they are whole, pulse briefly in a food processor to break them down (not into flour; a coarse texture).

Mash beans and mix

In a large bowl, add the rinsed black beans and mash roughly with a fork or potato masher, leaving some texture. Add the cooked brown rice, grated carrot, chopped onion, minced garlic, chopped herbs, ground cumin, smoked paprika, salt, pepper, soy sauce, and the prepared flax egg (or 1 beaten egg). Stir to combine.

Bind and rest

Add the ground oats (or panko) a little at a time and mix until the mixture comes together and holds when pressed (should be slightly sticky but moldable). If too wet, add up to 2 additional tablespoons oats/panko; if too dry, add 1–2 teaspoons water. Let the mixture rest 5 minutes so oats absorb moisture.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). Wet your hands lightly and shape each portion into a patty about 3/4-inch thick and slightly larger than the bun (they will shrink slightly when cooked). Place patties on a plate or tray and chill in fridge 10 minutes to firm up, if time allows.

Cook patties

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. When hot, add two patties without crowding. Cook undisturbed for 4–5 minutes until a golden crust forms, then carefully flip and cook the other side 4–5 minutes. If using cheese, place a slice on each patty during the last minute and cover briefly to melt. Transfer cooked patties to a plate and keep warm. Repeat with remaining 1 tablespoon oil and the other two patties.

In a small bowl, combine mayonnaise, lemon juice, chopped parsley, chopped chives (or green onion), garlic powder, salt, and pepper. Whisk until smooth and taste; adjust salt, pepper, or lemon to preference. Chill until ready to assemble.

Toast the burger buns cut-side down in a dry skillet or toaster until lightly golden.

Spread about 1 tablespoon (or to taste) herbed mayo on the top and bottom of each bun. On the bottom bun place a lettuce leaf, a cooked veggie patty, a slice of tomato, some thinly sliced red onion, and pickles if using. Top with the bun crown and serve immediately.

Serve with optional sides like fries, salad, or sweet potato wedges. Leftover patties can be refrigerated for up to 3 days or frozen individually for up to 2 months.