Veggie Burger Recipe

Prepare chickpeas and lentils

If using dry chickpeas: soak 1 cup dry chickpeas overnight and cook until tender (about 60–90 minutes), then drain. If using canned, measure approximately 1 3/4 cups drained chickpeas. Cook or measure 1 cup cooked lentils (brown or green). Drain and let cool slightly.

Cook bulgur

In a small pot bring 1 cup vegetable broth or water to a boil, add 3/4 cup fine bulgur, cover, remove from heat and let sit 12–15 minutes until liquid is absorbed and bulgur is tender. Fluff with a fork and let cool.

Make flax 'egg'

Stir 2 tablespoons ground flaxseed into 5 tablespoons warm water and let sit 5–10 minutes until gelled.

Sauté aromatics

Heat 2 teaspoons of the olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 2 tablespoons minced garlic and sauté 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine base mixture

In a large bowl or food processor add the cooked chickpeas, cooked lentils, cooled bulgur, sautéed onion/garlic, 1/4 cup chopped parsley, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Pulse in a food processor in 6–8 short bursts (or mash by hand) until mixture is mostly combined but still has some texture. Scrape down sides as needed.

Bind and rest

Add the prepared flax 'egg' and 1/2 cup flour (or oat flour) to the mixture. Stir until a cohesive dough forms; it should hold together when pressed. If too wet, add up to 2 additional tablespoons flour. Cover and chill in the refrigerator 20–30 minutes — this firms the mixture and makes shaping easier.

Form patties

Divide mixture into 4 equal portions (approximately 4–5 oz each). With damp hands, shape each portion into a 3/4"-1" thick patty about the diameter of your buns. Place on a parchment-lined tray.

Cook patties

Heat remaining olive oil (about 1 2/3 tbs) in a large skillet over medium heat. Add patties (work in batches if needed) and cook 4–5 minutes per side until a dark golden-brown crust forms. Optionally press gently once during cooking for even contact. After flipping, cover the pan for 1–2 minutes to help heat through. Internal temperature is not critical for vegetarian patties; check that they are hot and set. Transfer to a plate and tent with foil while finishing remaining patties.

Prepare mushrooms

Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add sliced mushrooms in a single layer and let them sear undisturbed 2–3 minutes so they brown.

Season and glaze

Stir mushrooms, then add 1 teaspoon soy sauce or balsamic, 1 teaspoon minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Cook another 2–3 minutes until mushrooms are tender and glossy. Remove from heat.

Toast buns

Lightly butter the cut sides of 4 brioche buns. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes, or place under a broiler briefly. Keep warm.

Prepare sauce

If desired, mix the 1/2 cup mayonnaise with 1 teaspoon mustard for a lightly tangy spread. Adjust salt/pepper to taste.

Assemble burgers

Spread mayo on both toasted bun halves. On the bottom bun place a lettuce leaf, a tomato slice (or two), then a warm veggie patty. Spoon a generous portion of the grilled mushrooms over the patty, add a few rings of red onion, then top with the bun crown. Serve immediately.

Make-ahead & reheating

Patties can be formed and refrigerated up to 24 hours before cooking. Cooked patties store in the fridge 3–4 days or freeze up to 2 months. Reheat gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.