Veggie Burger Recipe

Mash beans

Place the drained and rinsed black beans in a large mixing bowl. Reserve about 1/4 cup whole beans for texture, then mash the rest with a fork or potato masher until mostly smooth but still slightly chunky.

Pulse oats

If you haven't already, pulse the rolled oats briefly in a food processor or blender until coarsely ground (rice-like). This helps bind without becoming gummy.

Add the pulsed oats, cooked quinoa, diced red bell pepper, grated carrot, diced red onion, chopped cilantro, minced garlic, cumin, smoked paprika, ground coriander, salt, pepper, and optional chili flakes to the mashed beans. Stir to combine.

In a small bowl whisk the egg (or prepared flax egg), olive oil, soy sauce (or tamari), and lime juice. Pour this mixture into the bean and grain mixture. Stir thoroughly until evenly combined. The mixture should hold together when pressed; if it's too wet, add up to 2 tablespoons more pulsed oats or 2 tablespoons panko. If too dry, add 1 tablespoon water or olive oil.

Fold in the reserved 1/4 cup whole beans and the 1/2 cup panko breadcrumbs to give texture and additional binding. Mix until just combined—avoid overworking.

Divide the mixture into 4 equal portions (about 6 ounces / 170 g each). Wet your hands slightly and shape each portion into a compact patty about 3/4-inch thick and 3.5 to 4 inches in diameter. Make a slight depression in the center of each patty with your thumb (helps them cook evenly).

Place formed patties on a plate or baking sheet lined with parchment and chill in the refrigerator for at least 20–30 minutes (this firms them and reduces splitting while cooking).

Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons vegetable oil and swirl to coat.

When oil is shimmering, place patties in the pan without overcrowding (cook in batches if needed). Cook for 4–5 minutes on the first side until a golden-brown crust forms. Carefully flip and cook another 3–4 minutes on the second side. If using an oven, transfer skillet to a 375°F (190°C) oven for 6–8 minutes after flipping to finish cooking through.

Cooked patties should be firm, browned, and heated through. If unsure, the internal temperature should be about 165°F (74°C) if using egg. Transfer patties to a paper-towel–lined plate to remove excess oil and let rest 2 minutes.

Lightly toast the burger buns in the hot skillet (cut side down) for 30–60 seconds until golden and slightly crisp, or toast in a toaster/oven.

Spread burger sauce or mayo on both halves of each bun. On the bottom half place a lettuce leaf, then a patty, slices of tomato, red onion, and avocado if using. Top with more sauce and the bun top.

Serve each burger immediately with optional sides like oven fries or a green salad.