Veggy Burger Recipe

Prep the beans and rice

In a medium bowl, lightly mash the drained black beans with a fork or potato masher leaving some whole beans for texture (about 60–80% mashed). Add the cooked brown rice and stir to combine.

Cook aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 4–5 minutes. Add the grated carrot and minced garlic and cook 1–2 more minutes until fragrant. Remove from heat and let cool slightly.

Mix patty ingredients

Add the cooled sautéed vegetables to the bean and rice mixture. Stir in the ground oats, cumin, smoked paprika, soy sauce, chopped herbs, salt, and pepper. Mix thoroughly. The mixture should be moist but hold together—if too wet add another tablespoon of oats, if too dry add 1 teaspoon water or soy sauce.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With slightly wet hands, shape each portion into a compact patty about 3/4-inch thick. Place patties on a plate and refrigerate for 15–20 minutes to firm up (this helps them hold together when cooking).

Pan-fry the patties

Heat the remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. When hot, add patties (don’t overcrowd; cook in batches if needed). Cook undisturbed 4–5 minutes on the first side until a deep golden crust forms. Carefully flip and cook 3–4 minutes more until browned and heated through. If patties brown too quickly, lower heat to medium-low and cover loosely for 1–2 minutes to heat through.

Prepare sauce and buns

Stir together the mayo and mustard in a small bowl. Split and toast the burger buns in a toaster or on a skillet until lightly golden (1–2 minutes each side).

Assemble burgers

Spread about 1 tablespoon of the mayo-mustard sauce on the bottom half of each toasted bun. Place a lettuce leaf, then a veggie patty, then tomato slice(s), red onion, avocado slices, and pickles (if using). Spoon a little extra sauce on the top bun and close the burger.

Serve

Serve immediately while patties are warm. Offer extra sauce and pickles on the side. Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.