Le Veggie Burger Recipe
Make Le Veggie 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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Vegetable-Bean Patty
Burger Build & Toppings
Method
Vegetable-Bean Patty
Prepare flax binder (optional)
If using ground flaxseed, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl and let sit 5–10 minutes until gelled.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add the minced garlic, chopped red bell pepper, and grated carrot and cook 3–4 more minutes until softened. Remove from heat and let cool slightly.
In a large mixing bowl, mash the cooked lentils and black beans with a fork or potato masher until mostly broken down but still some texture remains (aim for a slightly chunky mixture).
Add the cooked vegetable mixture to the mashed legumes. Stir in the oats, parsley, soy sauce (or tamari), cumin, smoked paprika, ground coriander, salt, and black pepper. If using the flax gel, add it now. Mix thoroughly; the oats will absorb moisture and help bind the mixture. If mixture feels too wet, add another 1–2 tablespoons of oats; if too dry, add 1–2 teaspoons water or 1 teaspoon olive oil.
Taste and adjust seasoning. Divide the mixture into 4 equal portions (about 3/4 cup each). Form each portion into a compact patty about 3/4-inch thick, pressing firmly so patties hold together. If patties are fragile, refrigerate them on a tray for 20–30 minutes to set.
Heat remaining 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add patties (do not overcrowd) and cook 4–5 minutes per side until a crisp golden-brown crust forms. If using cheese slices, place them on patties in the final minute of cooking and cover the pan to melt. Alternatively, patties can be baked on a parchment-lined sheet at 200°C/400°F for 12–15 minutes, flipping halfway.
Burger Build & Toppings