Veggie Burger Recipe

Prepare aromatics

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

Mix base ingredients

In a large bowl, mash the cooked black beans lightly with a fork or potato masher, leaving some whole beans for texture. Add the cooked quinoa, grated carrot, chopped cilantro/parsley, cooled onion/garlic mixture, ground cumin, smoked paprika, salt, black pepper, red pepper flakes (if using), and lime juice. Stir to combine.

Bind and shape patties

Add the breadcrumbs and mix. If the mixture seems too wet to hold shapes, add up to 2 tablespoons flour or an extra 2–4 tablespoons breadcrumbs. Form into 4 even patties (about 3/4 inch thick). Dredge each lightly in the 2 tablespoons flour if needed for a drier exterior.

Cook patties

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add patties and cook 4–5 minutes per side, pressing gently once after placing to ensure good contact. Patties should develop a golden crust and be heated through. If they brown too quickly, lower heat and cover for 1–2 minutes to finish cooking.

Prepare slices

Slice the green tomato into approximately 1/3-inch thick rounds and pat dry with paper towel to remove excess moisture.

Bread the tomatoes

Set up three shallow bowls: one with 1/2 cup flour, one with 1/2 cup buttermilk (or milk), and one with 1/2 cup cornmeal mixed with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne (if using). Dip each tomato slice first in flour (shake off excess), then in the milk, and finally press into the cornmeal mixture to coat.

Fry slices

Pour about 1/4–1/2 cup vegetable oil into a skillet and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry tomato slices 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm or reheat briefly in a 300°F oven while finishing burgers.

Make sauce

In a small bowl whisk together the mayonnaise, ketchup, Dijon mustard, hot sauce (if using), sweet pickle relish, lemon or lime juice, and 1/8 teaspoon salt. Taste and adjust seasoning; if you prefer tangier, add another 1/2 teaspoon lemon/lime juice.

Prepare toppings

Slice the avocado and lightly toss the slices with a small squeeze of lemon or lime to prevent browning. Lightly toast the burger buns (cut side down) in a skillet or oven until golden.

Assemble burgers

Spread about 1–2 tablespoons of the special sauce on both top and bottom bun halves. On the bottom bun place a leaf of lettuce, then the warm veggie patty, a slice of fried green tomato, and 2–3 slices of avocado. Top with the bun crown and serve immediately.

Serving suggestion

Serve with extra sauce on the side and a simple green salad or fries. Leftover patties keep refrigerated for up to 3 days; reheat gently in a skillet or oven to retain texture.