Veggie Burger Recipe

Prepare vegetables

Finely dice the red bell pepper, carrot and yellow onion so they are small and uniform (about 1/8 to 1/4 inch). Mince the garlic and chop the cilantro or parsley.

Mash beans

Place the drained black beans in a medium bowl. Using a fork or a potato masher, mash the beans until mostly broken down but still slightly chunky — about 10–12 quick mashes. Leave some texture for a good bite.

Combine mixture

To the mashed beans, add the diced vegetables, rolled oats (or panko), minced garlic, chopped herbs, ground cumin, smoked paprika, salt and black pepper. Crack in the egg (or add the prepared flax egg) and mix thoroughly with a spoon or your hands until the mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more oats/panko; if too dry, add 1 tablespoon water or a little olive oil.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With slightly wet hands, form each portion into a compact patty about 3½–4 inches in diameter and roughly 1/2 inch thick. Press a slight indentation in the center of each patty to help prevent puffing while cooking.

Chill (optional but recommended)

Place formed patties on a plate, cover and refrigerate for 20–30 minutes. This firms them up and helps them hold together while cooking.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add two patties (do not overcrowd). Cook 4–5 minutes on the first side without moving until a golden crust forms. Carefully flip and add the second tablespoon of oil if needed. Cook another 3–4 minutes on the second side. If adding cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.

Keep warm

Transfer cooked patties to a plate and tent loosely with foil to keep warm while you cook the remaining patties, adding more oil as needed in the pan.

Toast buns: Split the buns and toast cut-side down in a dry skillet or under a broiler for 1–2 minutes until lightly golden.

Prepare condiments: Spread about 1 teaspoon mayonnaise (or vegan mayo) on the bottom bun and 1/2 teaspoon mustard or ketchup on the top bun if desired.

Assemble: On each bottom bun, place a lettuce leaf, then a cooked veggie patty (cheese-side up if added). Top each patty with a slice of tomato and a couple of red onion rings. Finish with the top bun.

Serve: Serve immediately with your choice of side (fries, salad or chips). Provide extra condiments at the table.