Organic Veggie Burger
Organic Veggie Burger
Ingredients
For the Veggie Patties
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup cooked brown rice
- 8 ounces cremini mushrooms, finely chopped
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
For Serving
- 4 burger buns
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup dill pickles, sliced
- mayonnaise, as needed
- ketchup, as needed
- mustard, as needed
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken. This will act as a binder for the patties.
⏱️ 5 min
- 2
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped cremini mushrooms, red bell pepper, and 1/4 of the red onion. Cook, stirring occasionally, until the vegetables have softened and most of their moisture has evaporated, about 7 to 8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 9 min
- 3
Mash the black beans: In a large mixing bowl, add the rinsed and drained black beans. Using a fork or potato masher, mash the beans until they are mostly smooth but still retain some texture. Avoid over-mashing to keep some body in the patties.
⏱️ 3 min
- 4
Combine ingredients: Add the cooked brown rice, sautéed vegetables from Step 2, panko breadcrumbs, thickened flax egg, smoked paprika, cumin, dried oregano, salt, and black pepper to the mashed black beans. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mixture holds together.
⏱️ 5 min
- 5
Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch thick patty. Ensure they are firm and hold their shape. You can refrigerate them for 15-20 minutes at this stage to help them firm up further, if desired.
⏱️ 3 min
- 6
Cook the patties: Heat vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil (you may need to cook in batches). Cook for 5 to 7 minutes per side, until golden brown and heated through. Alternatively, you can bake them: Preheat oven to 375°F. Place patties on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, flipping halfway through, until firm and lightly browned.
⏱️ 15 min•🌡️ 375
- 7
Assemble the burgers: Lightly toast the burger buns if desired. Place a cooked veggie patty on the bottom half of each bun. Top with green leaf lettuce, sliced tomato, thinly sliced red onion, and dill pickles. Add your preferred condiments such as mayonnaise, ketchup, and mustard.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Organic Veggie Burger
Ingredients
For the Veggie Patties
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup cooked brown rice
- 8 ounces cremini mushrooms, finely chopped
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
For Serving
- 4 burger buns
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup dill pickles, sliced
- mayonnaise, as needed
- ketchup, as needed
- mustard, as needed
Instructions
- 1
Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken. This will act as a binder for the patties.
⏱️ 5 min - 2
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped cremini mushrooms, red bell pepper, and 1/4 of the red onion. Cook, stirring occasionally, until the vegetables have softened and most of their moisture has evaporated, about 7 to 8 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 9 min - 3
Mash the black beans: In a large mixing bowl, add the rinsed and drained black beans. Using a fork or potato masher, mash the beans until they are mostly smooth but still retain some texture. Avoid over-mashing to keep some body in the patties.
⏱️ 3 min - 4
Combine ingredients: Add the cooked brown rice, sautéed vegetables from Step 2, panko breadcrumbs, thickened flax egg, smoked paprika, cumin, dried oregano, salt, and black pepper to the mashed black beans. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mixture holds together.
⏱️ 5 min - 5
Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a 3/4-inch thick patty. Ensure they are firm and hold their shape. You can refrigerate them for 15-20 minutes at this stage to help them firm up further, if desired.
⏱️ 3 min - 6
Cook the patties: Heat vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot oil (you may need to cook in batches). Cook for 5 to 7 minutes per side, until golden brown and heated through. Alternatively, you can bake them: Preheat oven to 375°F. Place patties on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, flipping halfway through, until firm and lightly browned.
⏱️ 15 min•🌡️ 375 - 7
Assemble the burgers: Lightly toast the burger buns if desired. Place a cooked veggie patty on the bottom half of each bun. Top with green leaf lettuce, sliced tomato, thinly sliced red onion, and dill pickles. Add your preferred condiments such as mayonnaise, ketchup, and mustard.
⏱️ 5 min