Veggie Burger Recipe

Prepare flax egg

In a small bowl combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let sit 5–10 minutes until thickened to a gel-like consistency.

Process base

Add the rinsed black beans to a medium bowl and lightly mash with a fork or potato masher, leaving some whole beans for texture (about half mashed).

Combine dry ingredients

In a large mixing bowl combine the cooked brown rice, mashed black beans, rolled oats, grated carrot, chopped bell pepper, chopped onion, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Mix until evenly distributed.

Bind and form

Add the prepared flax egg to the vegetable-bean mixture. Use a spoon or clean hands to stir and press the mixture together; it should hold when you press a portion into a patty. If mixture is too wet, add up to 2 tablespoons more oats; if too crumbly, add 1–2 teaspoons water or 1 teaspoon olive oil. Divide mixture into 4 equal portions and shape each into a 3/4-inch thick patty.

Cook patties

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat. Place patties in the skillet (work in batches if necessary) and cook 4–5 minutes per side until golden brown and heated through. If using cheese, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.

Finish and rest

Transfer cooked patties to a plate lined with paper towel and let rest 2 minutes; this helps them set and prevents breaking when assembling.

Prepare sauce

In a small bowl combine mayonnaise (or vegan mayo) and Dijon mustard. Stir until smooth. Taste and season with a pinch of salt and pepper if desired.

Toast buns

Split the burger buns and lightly toast cut sides in a dry skillet or toaster for 1–2 minutes until golden and crisp.

Assemble burgers

Spread about 1 tablespoon of the mayo-mustard sauce on each bun bottom. Place a lettuce leaf on the sauced bun, add a veggie patty, top with sliced tomato, sliced red onion, pickles (if using), and cheese (if using). Spread a little sauce on the bun top and close the burger.

Serve immediately with any desired sides (fries, salad). Leftover patties keep covered in the refrigerator for up to 3 days or can be frozen for up to 1 month.