Veggie Burger Recipe

Prepare beans

Place the drained chickpeas and black beans in a large bowl or food processor. Pulse or mash lightly so there is a mix of some texture and some broken down pieces — aim for mostly mashed but with some small chunks for bite (about 8–10 pulses in a food processor or 1–2 minutes of mashing by hand).

Mix patty base

Add the shredded mozzarella, finely chopped red onion, minced garlic, ground cumin, curry powder, ground coriander, chopped cilantro (if using), breadcrumbs, egg, salt and black pepper to the mashed beans. Stir thoroughly to combine. The mixture should hold together when pressed; if too wet add up to 2 tablespoons more breadcrumbs, if too dry add 1 tablespoon water or a little olive oil.

Form patties

Divide the mixture into 4 equal portions and shape into patties about 1/2–3/4 inch thick and slightly wider than your buns (they will shrink slightly when cooking). Place patties on a plate and refrigerate for 15–20 minutes to firm up (optional but helps them hold together).

Cook patties

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat. Add patties (work in batches if necessary) and cook undisturbed for 4–5 minutes until a golden crust forms. Carefully flip and cook the other side 4–5 minutes until golden and heated through. If the patties are browning too quickly, reduce heat to medium-low and cover for 2–3 minutes to ensure they heat through. Internal temperature is not applicable for veggie patties; they should be hot in the center and firm.

While patties chill or cook, whisk together the mayonnaise, curry powder, lemon juice, honey or maple syrup (if using), salt and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more curry powder for stronger flavor or a little more lemon for brightness. Refrigerate until assembly.

Prepare toppings

Thinly slice the red onion and apple. Slice the avocado and toss the slices with a squeeze of lemon or lime to prevent browning. Crumble the chèvre. Toast the burger buns: brush cut sides with a little olive oil or butter and toast in a skillet or oven until lightly golden.

Assemble burgers

Spread about 1 tablespoon of curry mayo on the bottom half of each toasted bun. Place a lettuce leaf, then a cooked chickpea–black bean patty. Top each patty with a few slices of apple, a few rings of red onion, sliced avocado, and crumble 2–3 tablespoons chèvre over the top. Add another drizzle of curry mayo on the bun top if desired, then close the burger.

Serve

Serve immediately while patties are warm with extra lemon wedges on the side. Leftover patties can be stored in the refrigerator for 2–3 days and reheated gently in a skillet.