Our Perfect Veggie Burger

Step 1

Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.

Step 2

Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.

Step 3

Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2/3 of the mixture is a bean "paste" while leaving about 1/3 of the beans mostly intact.

Step 4

In a medium skillet, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed beans.

Step 5

Stir in the flax egg, grated carrots, parsley (or cilantro), sunflower seeds, tamari, chili powder, oregano, and cumin until thoroughly combined.

Step 6

Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.

Step 7

Shape the dough into 8 patties (roughly 1/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. Place onto the baking sheet.

Step 8

Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.

Step 9

Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.

Step 10

Serve in a bun or lettuce wrap with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.