Veggie Burger Recipe

Prepare base

Preheat oven to 350°F (175°C). If you don’t have cooked brown rice ready, cook 1/2 cup dry brown rice according to package to yield about 1 cup cooked and let cool slightly.

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and mushrooms and sauté until softened and most of the moisture has evaporated, about 6–8 minutes. Add grated carrot and minced garlic and cook another 2 minutes. Remove from heat and let cool 5 minutes.

Combine ingredients

In a large bowl, add the drained black beans and mash roughly with a fork or potato masher, leaving some whole bean texture. Add the cooked brown rice, sautéed vegetables, rolled oats (or oat flour if preprocessed), chopped parsley, cumin, smoked paprika, soy sauce, maple syrup, salt and black pepper. Crack in 1 egg (or add a flax egg — 1 tbsp ground flax + 3 tbsp water mixed and rested 5 minutes). Mix until evenly combined. If mixture feels too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 tablespoons water.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into compact patties about 3–4 inches wide and 1/2–3/4 inch thick. Place patties on a tray lined with parchment and chill in the fridge for 15–20 minutes to help them set (this improves grilling).

Preheat grill

If using a wood-fired or wood-chip grill for the wood-grilled aroma, prepare grill for medium heat (about 350–400°F / 175–205°C). If using charcoal or gas, add soaked wood chips to the coals or a smoker box per your grill’s instructions. Oil the grill grates lightly.

Sear and grill patties

Brush each patty lightly with a little olive oil. Place patties on the hot grill and cook 4–5 minutes per side, flipping once, until a crisp crust forms and internal temperature reaches about 160°F (for egg binder) or patties are firm and heated through. For the last 1–2 minutes, place a slice of cheese on each patty and close the grill lid so cheese melts. If you want a stronger smoky wood flavor, briefly place the patties over the area with wood smoke while monitoring so they do not burn.

Pan-finish option

If you don’t have a grill, heat a nonstick or cast iron skillet over medium-high heat with 1 tablespoon olive oil and cook patties 4–5 minutes per side, finishing with cheese covered for 1–2 minutes to melt.

Prepare sauce: In a small bowl, mix mayonnaise and Dijon mustard. Taste and adjust salt or add a pinch of sugar or lemon juice if desired.

Prepare buns and vegetables: Lightly brush cut sides of the buns with 1 teaspoon olive oil (or butter) and toast on the grill or in a skillet for 1–2 minutes until golden and slightly crisp. While toasting, arrange lettuce, tomato slices, red onion and pickles.

Assemble burgers: Spread about 1 tablespoon of the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then the warm veggie patty with melted cheese, top with tomato slice, red onion, and pickles. Spread a little sauce on the top bun and close the burger. Repeat for remaining buns and patties.

Optional wood-grill finish: For a finishing touch, if using wood chips and butter, briefly baste the patty tops with melted butter and expose to wood smoke for 30–60 seconds before assembling to enhance the wood-grilled aroma.

Serve: Serve immediately with your choice of sides (fries, salad, or sweet potato wedges).