The Vegan Burger Recipe

Make flax egg

In a small bowl, combine the ground flaxseed and 6 tbs water. Stir and let sit 5–10 minutes until thickened to a gel-like consistency.

Prepare beans and rice

Drain and rinse canned black beans (if using canned). Reserve a few whole beans for texture if desired. Mash the remaining black beans in a large bowl with a fork or potato masher until mostly smooth but with some chunks for texture (about 1–2 minutes).

Process mixture (optional)

For a firmer, cohesive patty: add half of the mashed beans, the cooked black rice, grated beet, oats, chopped onion, garlic, tamari, oil, spices (smoked paprika, cumin, oregano, black pepper, sea salt) and the flax gel to a food processor. Pulse 6–8 times until mixture comes together but is not puréed—aim for a coarse, slightly chunky texture. If you prefer more texture, skip the food processor and mix by hand.

Combine and adjust

Transfer the processed mixture (or the hand-mixed components) to a bowl if not already there. Fold in any reserved whole beans for texture and the lemon juice. If mixture feels too wet, add up to 2 tbs additional oats (or oat flour). If too dry, add 1 tbs water or a bit more tamari. Taste and adjust seasoning.

Chill to set

Cover the bowl and refrigerate the mixture for at least 20–30 minutes; chilling firms the mixture and makes shaping easier.

Form patties

Divide the chilled mixture into 4 equal portions (about 3/4 cup each). With lightly damp hands, shape each portion into a compact patty about 3/4-inch thick. Press a slight indentation in the center of each patty so it cooks evenly.

Cook on stovetop

Heat a nonstick or cast-iron skillet over medium heat and add 1 tbs oil if needed. When the pan is hot, place patties in the skillet without crowding. Cook 4–5 minutes per side, gently flipping once, until a dark crust develops and patties are heated through. If they brown too quickly, reduce heat to medium-low and cover for 1–2 minutes to ensure warm center.

Bake option (for hands-off finishing)

If you prefer baking or want to ensure they hold together, preheat the oven to 375°F (190°C). After searing 2 minutes per side in a skillet, transfer patties to a parchment-lined sheet and bake 10–12 minutes until set.

Assemble burgers

Warm gluten-free buns briefly in the oven or toaster. Place each patty on a bun or lettuce wrap and add desired toppings (lettuce, tomato, red onion, pickles) and a smear of vegan mayo or sauce. Serve immediately.

Storage and reheating

Store cooled patties in an airtight container in the refrigerator for up to 4 days or freeze up to 2 months (place parchment between patties). Reheat frozen patties from thawed in a skillet over medium heat 3–4 minutes per side, or bake at 350°F (175°C) for 8–10 minutes.