Vegetarian Hamburger & Fries Recipe

Prep

Preheat oven to 425°F (220°C) for fries. Finely dice the onion and grate the carrot. Rinse and drain the black beans well. Measure out cooked rice and oats.

Mash beans

Place the drained black beans in a large bowl and mash with a fork or potato masher until mostly smooth with some small chunks remaining for texture (about 30 seconds to 1 minute).

Combine

To the mashed beans add cooked brown rice, grated carrot, chopped onion, minced garlic, rolled oats, soy sauce, tomato paste, smoked paprika, ground cumin, salt, and pepper. Stir until a sticky, cohesive mixture forms. If mixture feels too wet, add up to 2 tablespoons more oats; if too dry, add 1 tablespoon water.

Form patties

Divide mixture into 4 equal portions (about 4.5–5 ounces / 125–140 g each). With hands lightly dampened, shape each portion into a 3/4-inch thick patty, pressing edges to hold together.

Cook patties

Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat. Add patties (cook in two batches if needed) and cook 4–5 minutes per side, pressing gently once after flipping, until a dark golden crust forms. If using cheese slices, place a slice on each patty during the last minute of cooking and cover the pan to melt.

Prep potatoes

While patties rest, wash and peel potatoes if desired. Cut each potato into 1/4- to 1/2-inch sticks for fries. Place cut fries in a large bowl of cold water and soak for at least 10 minutes (or up to 30 minutes) to remove excess starch; this improves crispness.

Dry & toss

Drain potatoes and thoroughly pat dry with clean kitchen towel or paper towels. In a large bowl, toss potatoes with cornstarch (if using), 2 tablespoons olive oil, sea salt, black pepper, and paprika until evenly coated.

Roast

Arrange fries in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces (use two sheets if necessary). Bake in the preheated 425°F (220°C) oven for 20–30 minutes, flipping once halfway through, until golden brown and crisp on the edges. For extra crispness, broil 1–2 minutes at the end—watch closely to avoid burning.

Finish

Remove fries from oven and season with additional salt to taste. Keep warm in a low oven (200°F / 95°C) while finishing burgers, if needed.

Toast buns: split buns and toast cut sides in a dry skillet or under broiler for 1–2 minutes until lightly golden.

Spread about 1 tablespoon mayonnaise (or vegan mayo) on the bottom bun and 1/4 teaspoon mustard on the top bun (adjust to taste).

Place lettuce leaf on bottom bun, add the vegetarian patty, then a slice of tomato, a few rings of red onion, and pickles. Close with top bun.

Serve each burger with a generous portion of oven-baked fries alongside. Provide ketchup, extra mayo, or other condiments on the side if desired.