Veggie Burger
Ingredients
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- 3 tablespoons olive oil
- 8 ounces cremini mushrooms – finely chopped (~12.5 medium cremini mushrooms)
- 1/2 cups yellow onion – finely chopped (~0.5 medium yellow onions)
- 1/2 cups carrot – coarsely grated
- 2 cloves garlic – minced
- 15 ounces canned black beans – drained and rinsed
- 1 large egg – beaten
- 3/4 cups rolled oats – lightly crushed
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoons ground cumin
- 3/4 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 4 pieces burger buns
- lettuce leaves – for serving
- tomato slices – for serving
- red onion slices – for serving
- dill pickle slices – for serving
- mayonnaise – for serving
- yellow mustard – for serving
Instructions
1. Place the rolled oats in a zip-top bag and crush with a rolling pin into a coarse meal; set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add the cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, 6–8 minutes. Stir in the yellow onion and carrot and cook until softened, 4–5 minutes. Add the garlic and cook until fragrant, 30–60 seconds. Transfer the mixture to a plate to cool completely and reserve the remaining oil for cooking the patties.
3. In a large bowl, mash the canned black beans with a fork or potato masher until mostly smooth with some small chunks for texture.
4. Add the cooled mushroom mixture, crushed rolled oats, egg, soy sauce, tomato paste, smoked paprika, ground cumin, kosher salt, and black pepper to the bowl. Mix until evenly combined and the mixture holds together when pressed.
5. Cover and refrigerate the mixture for 20–30 minutes to hydrate the oats and firm up.
6. Divide the mixture into 4 equal portions and shape each into a 1/2-inch-thick patty, pressing a slight dimple in the center of each to promote even cooking.
7. Return the skillet to medium heat with the reserved oil. Add the patties and cook until deeply browned and crisp at the edges, 4–5 minutes per side, until the centers are hot and set.
8. Split the burger buns and toast the cut sides in the skillet until lightly golden, 1–2 minutes.
9. Spread mayonnaise and yellow mustard on the toasted buns. Set a patty on each bottom bun and top with lettuce leaves, tomato slices, red onion slices, and dill pickle slices. Cap with the top buns and serve immediately.
A veggie burger is a plant-forward take on the classic hamburger, offering a satisfying balance of hearty textures and savory flavors without meat. The patties often combine beans, vegetables, and grains or oats, delivering crisp edges with a tender, cohesive center. Stacked on a toasted bun with cool, fresh toppings and creamy condiments, it hits the same craveable notes as a beef burger while showcasing its own character.
Veggie burgers emerged in late 20th-century Western kitchens as a response to growing interest in vegetarian eating and convenience. Early commercial versions appeared in the UK and the United States, evolving from simple legume patties into more nuanced blends that mimic the depth of grilled meat through umami-rich ingredients like mushrooms and soy-based seasonings. Today, they are a staple of American cookouts and diners, celebrated for versatility and cultural inclusivity across many culinary traditions.