Garden Burger Recipe

Prepare flax egg

Stir flaxseed meal with warm water in a small bowl and let sit 5 minutes until gelled. This binds the patties; if using an egg, skip this step and use 1 large egg instead.

Sauté aromatics and vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic, grated carrot, and chopped mushrooms and continue to cook 4–5 minutes until vegetables are softened and most moisture has evaporated. Season with a pinch of salt and pepper.

Make base mixture

In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth but with some texture remaining. Stir in the ground oats, cooked vegetable mixture, tomato paste, soy sauce, smoked paprika, cumin, 3/4 tsp salt, and 1/2 tsp black pepper. Add the flax egg (or beaten egg) and mix until the mixture holds together when pressed. If mixture is too wet, add up to 2 tablespoons more ground oats; if too dry, add 1–2 teaspoons water.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With damp hands, shape each portion into a 3/4-inch-thick patty about the diameter of your buns. Place patties on a plate or tray and chill in the fridge for 15 minutes to firm up (optional but helps them hold shape).

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add patties (work in batches if necessary) and cook 4–5 minutes per side until browned and crisp on the outside and cooked through. Lower heat slightly if they brown too quickly. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt.

Toast buns: Brush cut sides of buns with 1 tablespoon olive oil or melted butter. Place cut sides down in a clean skillet over medium heat or under a broiler for 1–2 minutes until golden and slightly crisp. Watch carefully to prevent burning.

Mix sauces: In a small bowl combine mayonnaise, Dijon mustard, ketchup, and hot sauce (if using). Taste and adjust seasoning.

Assemble burgers: Spread about 1 teaspoon of the sauce on the bottom half of each toasted bun. Place a lettuce leaf, then a tomato slice and a cooked veggie patty. Top patties with red onion slices and pickles, more sauce on the top bun if desired, then close the burger. Serve immediately.

Serving suggestion: Serve with a side of oven-baked fries or a simple green salad.