Print Recipe

Veggie Burgers

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 8 burgers
Calories: 532kcal
Author: Chef Maria Cummins


  • 1/2 cup onion small diced
  • 1 large garlic clove minced
  • 2 1/2 tbsp Flax meal (eggs substitute): 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oats processed into flour
  • 1/2 cups bread crumbs
  • 1 cup carrots grated
  • 1 cup black beans cooked, rinsed and roughly pureed
  • 1/4 cup parsley or fresh herb of choice
  • 1/3 cup almonds chopped *
  • 1/2 cup sunflower seeds (toasted if preferred)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Tamari soy sauce
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • sea salt and black pepper to taste


  • Preheat oven to 350 F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax (egg substitution) together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
  • Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
  • With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.
  • Cooking methods: You can cook the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking, do so for 25-30 mins (15-17 minutes on each side) at 350 F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.


*If allergic to nuts, the almonds can be substituted by minced hearts of palms or any other crunchy vegetable.
*Gluten Free: To make these gluten free burgers, use certified Gluten Free oats, Tamari, and breadcrumbs.
* Our followers have mentioned to us that when cooking with kids, the skillet cooking method works the best!