Veggie Burger Recipe

Prepare flax egg

Whisk ground flaxseed with 3 tablespoons warm water in a small bowl and let sit 5–10 minutes until gelatinous.

Sauté aromatics and vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and sauté 4–5 minutes until softened. Add the grated carrot and minced garlic and cook 1–2 minutes more until fragrant. Remove from heat and let cool 3–4 minutes.

Pulse base mixture

In a food processor combine cooked lentils, oats, cooled sautéed vegetables, tomato paste, soy sauce, cumin, smoked paprika, parsley, salt, and pepper. Pulse 10–12 short times until the mixture is mostly combined but still has some texture. Scrape down the bowl as needed. If you don’t have a food processor, mash lentils in a bowl and stir in the other ingredients with a fork or potato masher.

Bind mixture

Add the prepared flax egg to the mixture and pulse or stir to incorporate. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more oats; if too dry, add 1–2 teaspoons water or a splash of soy sauce.

Form patties

Divide the mixture into 4 equal portions (about 4–4.5 oz / 110–125 g each). Using slightly damp hands, form each portion into a compact patty about 3/4-inch thick and 3–4 inches in diameter. Place on a plate or parchment-lined tray.

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. When hot, add patties (work in batches if necessary) and cook 4–5 minutes per side until a golden crust forms and internal temperature feels hot throughout. If using cheese slices, place a slice on each patty in the last minute of cooking and cover the pan briefly to melt.

Alternatively bake (optional)

To bake instead of pan-frying: preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, flipping halfway, until edges are firm and slightly browned. Add cheese in the last 2 minutes if desired.

Warm buns: Split buns and toast cut sides in a dry skillet or under a broiler 1–2 minutes until lightly browned.

Spread condiments: Mix mayonnaise and mustard if desired or spread individually. Spread about 1 tablespoon mayo and 1/2 tablespoon mustard on each bun bottom.

Build burgers: Place a lettuce leaf on each bun bottom, add one cooked veggie patty, then top with sliced tomato, red onion, and pickles. Add cheese if used, then crown with the bun top.

Serve: Serve immediately with your choice of side (fries, salad, or sweet potato wedges). Leftover patties keep refrigerated in an airtight container for up to 4 days and can be reheated in a skillet or oven.