The Veggie Burger Recipe

Prepare beans

Place drained black beans in a large bowl. Use a fork or potato masher to mash most of the beans, leaving some whole for texture (about 3/4 mashed).

Cook aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and grated carrot and cook until softened and translucent, about 4–5 minutes. Add the minced garlic in the last 30 seconds and cook until fragrant. Remove from heat and let cool slightly.

Combine patty mixture

To the mashed beans, add the cooked onion/carrot/garlic mixture, rolled oats, smoked paprika, cumin, salt, black pepper, chopped cilantro, 3 tablespoons BBQ sauce, and the egg (or prepared flax egg). Stir until well combined. If the mixture seems too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 tablespoons water or extra BBQ sauce. Let the mixture rest 5 minutes to allow oats to hydrate.

Form patties

Divide the mixture into 4 equal portions and form into compact patties about 3/4 inch thick. Make a slight indentation in the center of each patty to help cook evenly.

Cook patties

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties (work in batches if needed) and cook 4–5 minutes per side until nicely browned and heated through. Reduce heat to low, place a slice of provolone on each patty and cover the skillet for 1–2 minutes until the cheese melts.

For the house sauce: In a small bowl combine mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey or maple, hot sauce (if using) and 1/4 tsp salt. Mix until smooth and adjust seasoning to taste. Reserve 2 tablespoons for spreading on buns and toss the remainder with extra BBQ (if you like a saucier burger) or save for another use.

If you want a warmed BBQ glaze: gently warm 1/4 cup BBQ sauce in a small saucepan over low heat for 1–2 minutes. Brush a little on patties during the last minute of cooking for extra shine and flavor.

Toast buns: Heat a skillet or griddle over medium heat. Spread the cut sides of the buns with butter or oil and toast cut-side down 1–2 minutes until golden.

Build each burger: Spread ~1/2 tablespoon of house sauce on the bottom bun. Place heritage greens, then the warm black bean patty with melted provolone. Brush or dollop 1–2 teaspoons warmed BBQ sauce over the cheese (optional). Top with tomato slice, a few rings of red onion, and pickles. Spread additional house sauce on the top bun and close the burger.

Serve immediately with extra pickles or fries on the side.