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Ingredients
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Patty (plant-based)
Grilled onion & toppings
Buns & finishing
Method
Patty (plant-based)
- 1
Make flax egg
In a small bowl combine flaxseed meal (2 tbs) with 6 tbs water. Stir and let sit 5–10 minutes until thickened and gelatinous. This is your binder.
- 2
Prepare beans & dry ingredients
Place the drained black beans in a large mixing bowl. Using a potato masher or fork, mash the beans leaving some texture (aim for mostly mashed with small bean bits for bite). In a food processor pulse the rolled oats briefly until slightly broken down (you want coarse oat crumbs, not powder).
- 3
Combine patty mix
To the mashed beans add cooked quinoa (1 cup), pulsed oats (0.5 cup), the thickened flax mixture, soy sauce (1 tbs), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), salt (1 tsp), black pepper (0.5 tsp), lemon juice (1 tbs) and chopped parsley (2 tbs, optional). Mix thoroughly with a spoon or your hands until evenly combined. The mixture should hold together when pressed; if too wet, add up to 1–2 tbs more oats; if too dry, add 1–2 tbs water or a splash of soy sauce.
- 4
Form patties & rest
Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into round patties about 3/4" thick. Place patties on a tray and refrigerate 15–20 minutes to firm up — this helps them hold together when cooking.
- 5
Cook patties
Heat a large nonstick skillet or cast-iron pan over medium heat. Add 2 tbs olive oil and let heat until shimmering. Cook patties 4–5 minutes per side until a golden crust forms and internal temperature is hot and set (about 8–10 minutes total). If patties brown too quickly, reduce heat to medium-low and cover for 1–2 minutes to heat through. Transfer cooked patties to a plate and tent loosely with foil while you finish other components.
Grilled onion & toppings
- 6
Cook the grilled onions
While patties chill or cook, heat a second skillet over medium-high heat. Add 1 tbs olive oil. Add the sliced onion rings in a single layer (cook in batches if needed). Sprinkle with 0.25 tsp salt. Let onions cook undisturbed 3–4 minutes until browned on the first side, then stir and continue cooking another 6–8 minutes, stirring occasionally, until softened and nicely caramelized at the edges (total 10–12 minutes). For more char, increase heat slightly at the end and cook an extra 1–2 minutes.
- 7
Make the burger sauce
In a small bowl whisk together vegan mayonnaise (0.33 cups), ketchup (2 tbs), Dijon mustard (1 tbs) and 1 tsp fresh lemon juice. Taste and adjust — add a pinch of salt or another 1/2 tsp lemon if you want more tang. Set aside.
- 8
Prepare lettuce & tomato
Pat lettuce leaves dry and keep whole. Slice the tomato into 4 thick slices. If tomatoes are very juicy, blot lightly with paper towel to avoid soggy buns.
Buns & finishing
- 9
Toast the buns
Brush the cut sides of the buns with 1 tbs olive oil or spread a thin layer of vegan butter. Heat a skillet or griddle over medium-high heat and toast buns cut-side down 1–2 minutes until golden and fragrant. Alternatively, toast under a broiler for 45–60 seconds — watch carefully to avoid burning.
- 10
Assemble the burgers
Spread about 1–1.5 tbs of the sauce on the bottom half of each bun. Place one warm plant-based patty on each bottom bun, top with a generous portion of grilled onions (about 2–3 tbs), add a lettuce leaf, and a tomato slice. Spread any remaining sauce on the top bun and close the burger. Serve immediately.
- 11
Serve & store
Serve on plates with optional sides (sweet potato fries, salad). Leftover patties keep refrigerated up to 3 days; reheat gently in a skillet over medium-low heat until warmed through. Sauce keeps covered in the fridge up to 5 days.
