Veggie burgers are a summertime fan favorite at my house. They are surprisingly easy to make and are full of plenty of nourishing ingredients. The key to making sure the burgers do not fall apart is to firmly press the mixture into a ⅓ or ½ measuring cup, tap the patty out, then use your hands to gently continue to form the patty. Cooking on a cast iron pan or parchment paper also helps.
1 can of black beans or 2 cups of cooked beans (drained and rinsed)
1 flax egg (1 tablespoon of ground flaxseed + 3 tablespoons of water)
1 large clove of garlic (minced)
¼ cup of chopped yellow onion
1 small jalapeno
1 cup of quick oats
⅓ cup of walnuts
⅓ cup of panko bread crumbs (check label for vegan)
1 teaspoon of cumin
¼ teaspoon of smoked paprika
¼ teaspoon of southwest seasoning
¼ teaspoon of chili seasoning
½ teaspoon of sea salt
Mix flax and water together in a small bowl using a fork and set aside. Add walnuts to a food processor and pulse until the walnuts are ground into small pieces. Add drained and rinsed black beans and the chopped veggies. Pulse until evenly mixed and you have no large chunks of veggies left. In a large bowl, add black bean mix with the remaining ingredients, along with the flax egg. Use your hands to evenly mix the ingredients. Form patties that are ⅓ cup in size.
If cooking patties in the oven, place patties on a pan lined with parchment paper. Cook each side for about 10-15 minutes at 375 degrees. If grilling (which I highly recommend), grill at about 400 degrees for about 8-10 minutes each side.
I topped my pattie with vegan ranch, caramelized onions and mushrooms, microgreens, and heirloom tomato.