Best Veggie Burger Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g cooked black beans, drained and rinsed (1 can)</li><li class="ingredients-single-item">200g mushrooms, finely chopped (portobello or chestnut)</li><li class="ingredients-single-item">1 medium beetroot (150g), peeled and grated</li><li class="ingredients-single-item">1 medium carrot (100g), peeled and grated</li><li class="ingredients-single-item">1 medium red onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">60g rolled oats</li><li class="ingredients-single-item">50g walnuts, finely chopped (or sunflower seeds)</li><li class="ingredients-single-item">2 tbsp ground flaxseed mixed with 6 tbsp water</li><li class="ingredients-single-item">2 tbsp soy sauce or tamari</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">3 tbsp olive oil, divided</li><li class="ingredients-single-item">6 burger buns for serving</li><li class="ingredients-single-item">Toppings: lettuce, tomato slices, avocado, pickles, etc.</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Heavy-bottomed frying pan or griddle</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/400°F) and line a baking tray with parchment paper. Make your flax egg by combining the ground flaxseed with water in a small bowl. Set aside for 10 minutes until it develops a gel-like consistency – this will act as your binding agent, similar to eggs in traditional recipes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. This pre-cooking step removes excess moisture that could make your burgers soggy and concentrates the umami flavor of the mushrooms.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced onion and cook for another 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Transfer this mixture to a large bowl and let it cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place half the black beans in a food processor and pulse until roughly mashed but still with some texture (not completely smooth). This partial processing creates a perfect balance – some beans provide binding while the whole beans add texture to your finished burger.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>To your large bowl with the mushroom mixture, add the processed beans, remaining whole beans, grated beetroot, grated carrot, rolled oats, chopped walnuts, flax egg, soy sauce, tomato paste, and all the spices. Mix thoroughly until everything is well combined. Season generously with salt and pepper. The mixture should hold together when pressed – if it feels too wet, add a tablespoon or two more of oats; if too dry, a splash of water.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the mixture on your lined baking tray and press it flat, about 1cm thick. Bake for 15 minutes. This pre-baking step helps remove additional moisture and partially cooks the mixture, making the burgers much more stable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from oven and let cool for 10 minutes until firm enough to handle. Using a large round cookie cutter or the rim of a glass (about 10cm in diameter), cut out 6 burger patties. Alternatively, divide the mixture into 6 equal portions and shape into patties with your hands.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan over medium-high heat. Cook the patties for 4-5 minutes on each side until they develop a deep golden crust. The caramelization that happens during this step is crucial for developing complex flavors and creating that satisfying crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Meanwhile, lightly toast your burger buns. Assemble your burgers with your favorite toppings – try a spread of mayo or aioli on the bottom bun, followed by lettuce, your veggie patty, tomato slices, avocado, and pickles.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while hot and crispy. These veggie burgers can also be cooled completely and frozen with parchment paper between each patty for up to 3 months. Reheat from frozen in a 180°C oven for about 20 minutes or until heated through.</li></ol>