Vege Burger Recipe

Make flax egg

Whisk the ground flaxseed with 4 tablespoons warm water in a small bowl. Let rest 5–10 minutes until thickened to an egg-like consistency.

Prep vegetables and grains

If not already done, cook lentils until tender (about 20–25 minutes for brown lentils) and quinoa according to package instructions. Finely grate the carrot and finely chop the onion. Lightly pulse the rolled oats in a food processor or blender until coarsely ground (like coarse flour).

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and sauté 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine patty mixture

In a large bowl, mash the cooked lentils lightly with a fork or potato masher leaving some texture (you want some whole lentils to remain). Add cooked quinoa, grated carrot, ground oats, sautéed onion and garlic, tomato paste, soy sauce, cumin, smoked paprika, salt and pepper. Add the thickened flax egg and mix thoroughly until the mixture holds together when pressed. If mixture feels too wet, add up to 2 tablespoons more ground oats; if too dry, add 1–2 tablespoons water or a splash of soy sauce.

Form patties

Divide the mixture into 4 equal portions (about 3/4 to 1 cup each). With slightly wet hands, shape each portion into a compact patty about 3/4-inch thick. Press the edges so they hold together well.

Chill patties (recommended)

Place patties on a tray and refrigerate 20–30 minutes to firm up. This helps them hold shape when cooking. (If short on time, you can cook immediately but be gentle when flipping.)

Cook patties

Heat the remaining 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add patties (do not overcrowd) and cook 4–5 minutes per side until a golden crust forms and the center is heated through. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt. Alternatively, bake at 200°C (400°F) for 12–15 minutes, flipping once, if you prefer easier hands-off cooking.

Toast buns: Split the burger buns and toast cut sides in a skillet or toaster until lightly browned, about 1–2 minutes.

Prepare sauce: In a small bowl, mix mayonnaise and mustard (adjust to taste). Optionally add a teaspoon of ketchup or a pinch of smoked paprika for extra flavor.

Assemble burgers: Spread a tablespoon of the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then the cooked patty, a slice of tomato, a few rings of red onion, and pickle slices. Spread a little sauce on the top bun and close the burger.

Serve: Serve immediately with fries, sweet potato wedges or a side salad. Leftover patties keep in the refrigerator for up to 3 days and can be reheated in a skillet or oven.