Black Bean Veg Burger Recipe

Prepare flax egg

In a small bowl whisk together ground flaxseed and warm water. Let sit 5 minutes until gelatinous; this binds the mixture in place of eggs.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt; cook 4–5 minutes until translucent. Add minced garlic and grated carrot; cook 1–2 more minutes until softened. Remove from heat and let cool 3–4 minutes.

Mash beans

Place drained black beans in a large bowl. Use a fork or potato masher to roughly mash so you still have texture—leave some whole beans for bite (about 60–70% mashed).

Combine patty mixture

To the mashed beans add the cooled onion/garlic/carrot mixture, oats, prepared flax egg, cilantro, cumin, smoked paprika, chili powder, lime juice, salt and pepper. Stir until well combined. If mixture feels too loose, add up to 2 more tablespoons oats or 2 tablespoons panko; if too dry, add 1–2 teaspoons water. Chill the mixture 10–15 minutes in the refrigerator to firm up (helps shape patties).

Form patties

Divide mixture into 4 equal portions. With lightly oiled hands, shape each portion into a patty about 3/4 inch thick and 3–4 inches in diameter. Place patties on a plate or baking sheet lined with parchment. If time permits, refrigerate an additional 10–15 minutes to help hold shape.

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Add patties (work in batches if necessary). Cook 4–5 minutes per side until a browned crust forms and centers are heated through. Press gently only once to ensure contact with pan; flip carefully. If patties brown too quickly before heating through, lower heat slightly and cover pan for 1–2 minutes while cooking the second side.

Finish

Transfer cooked patties to a wire rack or plate. Taste one and adjust salt if needed. Keep warm in a low oven (100–120°C / 210–250°F) if assembling later.

Prepare toppings

Toast buns in a dry skillet or in the oven for 1–2 minutes until lightly golden. Slice tomatoes and avocado if using. Mix mayo with hot sauce or chipotle mayo if you want spicy spread.

Assemble burgers

Spread 1–2 tablespoons of mayo (or spicy mayo) on the bottom bun. Place a lettuce leaf, then a hot black bean patty, then sliced tomato and red onion. Add avocado slices on top if using. Spread a thin layer of mayo on the top bun and close the burger.

Serve

Serve immediately with a side of baked fries, salad, or pickles. Leftover patties can be refrigerated up to 3 days or frozen (flash freeze then store in a sealed container) for up to 2 months.