Veggie Burger With Cheese Recipe

Prep vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the mushrooms and grated carrot and continue to cook 4–5 minutes until the mushrooms release moisture and it mostly evaporates. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool 5 minutes.

Mash beans and combine

Place the rinsed black beans in a large bowl. Use a fork or potato masher to mash about two-thirds of the beans, leaving some whole for texture. Add the cooked brown rice, cooled vegetable mixture, chopped parsley or cilantro, ground cumin, smoked paprika, black pepper, and kosher salt. Mix to combine.

Bind the mixture

Add the egg (or prepared flax egg) and the flour to the bean mixture. Stir thoroughly until ingredients hold together but the mixture is not overly wet. If too wet, add up to 1–2 tablespoons more flour. If too dry, add 1–2 teaspoons water or a splash of olive oil.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and shape into round patties roughly 3–4 inches wide and about 1/2 inch thick. Press the edges gently to compact so they hold while cooking. Place patties on a plate and chill in the fridge 15–20 minutes to firm — optional but helps them hold shape.

Cook patties

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add patties (work in batches if needed) and cook undisturbed 4–5 minutes until a golden crust forms. Flip carefully and cook 3–4 more minutes. If the patties are thick, lower heat to medium-low and cook another 2–3 minutes to heat through. In the last minute of cooking, place a slice of cheddar (or vegan cheese) on each patty and cover the skillet briefly to melt, about 30–60 seconds.

Prepare toasted buns and sauce

In a small bowl mix mayonnaise, Dijon mustard, and ketchup until smooth. Spread butter on the cut sides of the buns. Heat a clean skillet or griddle over medium heat and toast the buns cut-side down for 1–2 minutes until golden. Remove from heat.

Assemble burgers

Spread about 1–2 tablespoons of the mayo-mustard-ketchup sauce on the bottom bun. Place a lettuce leaf, then the cheesy veggie patty. Top with two pickle slices, a tomato slice, and some thin red onion. Spread a little sauce on the top bun and close. Repeat for remaining burgers.

Serve

Serve immediately with optional sides like oven-baked fries, a green salad, or extra pickles. Leftover patties can be refrigerated up to 3 days or frozen individually for up to 1 month.