Garden Burger Recipe
Make Garden Burger Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Patty
Assembly & Toppings
Method
Patty
- 1
Prepare flax binder
In a small bowl combine the ground flaxseed and warm water. Stir and let sit 5 minutes until gelatinous — this acts as the binder.
- 2
Cook aromatics (optional)
Heat 1 teaspoon of the olive oil in a small skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add the grated carrot, chopped mushroom and minced garlic and cook 4–5 minutes until moisture has reduced and vegetables are tender. Remove from heat and let cool 5 minutes. (You can skip this step and use raw vegetables, but sautéing gives deeper flavor and reduces excess moisture.)
- 3
Process base
Place the cooked chickpeas in a food processor and pulse 6–8 times until coarsely mashed — you want some texture, not a puree. Transfer to a large bowl.
- 4
Combine ingredients
To the bowl with mashed chickpeas add the processed oats, sautéed vegetables (or raw if you skipped sauté), cumin, smoked paprika, soy sauce/tamari, parsley, the flax binder, salt and pepper. Mix well with a fork or your hands until evenly combined. The mixture should hold together when pressed; if too wet add up to 2 tablespoons more oats, if too dry add 1 tablespoon water or a splash of soy sauce.
- 5
Form patties
Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into patties roughly 3.5–4 inches wide and 1/2–3/4 inch thick. Press a slight indentation in the center of each patty to prevent doming while cooking.
- 6
Cook patties
Heat remaining 1 2/3 tablespoons olive oil in a large skillet over medium heat. Add patties (work in batches if necessary) and cook 4–5 minutes per side, pressing gently once after flipping to ensure even contact. Cook until a golden crust forms and patties are heated through. If the exterior browns too quickly, reduce heat to medium-low and cover for 1–2 minutes to finish cooking through.
- 7
Finish and rest
Transfer cooked patties to a wire rack or plate lined with paper towel and let rest 2–3 minutes. This helps them firm up before assembling.
Assembly & Toppings
- 8
Make mayo mustard spread
In a small bowl whisk together the mayonnaise, Dijon mustard, lemon juice and 1/4 teaspoon salt until smooth. Taste and adjust seasoning.
- 9
- 10
Assemble burgers
Spread about 1 tablespoon of the mayo-mustard on the bottom bun. Place a handful of mixed greens, then a warm garden patty, a slice of tomato, a few rings of red onion, and slices of avocado. Spread more sauce on the top bun and close the burger.
- 11
Serve
Serve immediately with extra sauce on the side and any desired sides (fries, salad). Leftover patties keep in the refrigerator up to 3 days; reheat gently in a skillet or oven to preserve texture.