These satisfying Flaxseed Veggie Burgers are packed with wholesome ingredients that create a hearty, flavorful patty with incredible texture and nutritional value. Unlike many veggie burgers that fall apart or taste bland, these burgers hold together beautifully and deliver a savory, satisfying bite that even meat-lovers will appreciate. The ground flaxseed acts as a natural binder while adding omega-3 fatty acids, fiber, and protein that makes each burger genuinely filling. Combined with beans, vegetables, and aromatic spices, these patties develop a rich, complex flavor with a perfect balance of textures from crispy exterior to tender interior. Whether you’re vegetarian, trying to eat more plant-based meals, or simply looking for a delicious burger alternative, these flaxseed veggie burgers prove that meatless can be absolutely delicious and completely satisfying.
Makes: 6 burger patties
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour 5 minutes
Ingredients
Base Mixture:
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup ground flaxseed (flax meal)
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour or all-purpose flour
- 2 tablespoons olive oil
- 1 large egg (or flax egg for vegan)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables:
- 1 small onion, finely diced
- 1 medium carrot, finely grated
- 1/2 red bell pepper, finely diced
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
For Cooking:
- 2 tablespoons vegetable oil (for pan-frying)
For Serving:
- 6 burger buns
- Lettuce leaves
- Sliced tomato
- Red onion slices
- Avocado slices
- Your favorite condiments
Instructions
Prepare the Vegetables
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the grated carrot, diced bell pepper, and minced garlic. Cook for another 3-4 minutes until the vegetables are tender. Remove from heat and let cool slightly.
Process the Base
In a food processor, pulse the rolled oats until they form a coarse meal – don’t over-process into powder. Transfer to a large mixing bowl. Add the black beans to the food processor and pulse 8-10 times, leaving some chunky pieces for texture. You want a mix of mashed beans and whole pieces.
Mix the Dry Ingredients
To the bowl with the oat meal, add the ground flaxseed, flour, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Stir these dry ingredients together until evenly combined.
Combine Wet Ingredients
In a small bowl, whisk together the remaining tablespoon of olive oil, egg, soy sauce, and tomato paste until smooth. The tomato paste adds umami flavor and helps with binding.
Bring It All Together
Add the pulsed black beans, cooked vegetables, and wet ingredient mixture to the bowl with the dry ingredients. Add the fresh parsley and mix everything together with clean hands or a large spoon until well combined. The mixture should hold together when pressed but not be overly wet.
Test the Consistency
Take a small handful of the mixture and press it together. It should hold its shape without crumbling or being too sticky. If it’s too dry, add water one tablespoon at a time. If too wet, add more flour or ground flaxseed.
Form the Patties
Divide the mixture into 6 equal portions. With wet hands to prevent sticking, form each portion into a patty about 4 inches wide and 3/4 inch thick. Press firmly to ensure they hold together. Place on a plate or baking sheet.
Chill the Patties
Cover the formed patties and refrigerate for at least 30 minutes. This chilling step is crucial – it helps the patties firm up and hold together during cooking. They can be chilled for up to 24 hours if making ahead.
Cook the Burgers
Heat the vegetable oil in a large skillet or grill pan over medium heat. When the oil is hot, carefully place the chilled patties in the pan, leaving space between each one. Cook for 4-5 minutes on the first side without moving them.
Flip Carefully
Using a wide spatula, carefully flip each patty and cook for another 4-5 minutes on the second side. The burgers should develop a golden-brown crust and feel firm when gently pressed. Don’t flip too early or they may break apart.
Final Check
The burgers are done when they’re golden brown on both sides, feel firm to the touch, and hold together well. If they seem too soft, cook for an additional 1-2 minutes per side.
Serving Suggestions
Serve these Flaxseed Veggie Burgers on toasted whole grain buns with all your favorite burger toppings. They’re especially delicious with avocado, sprouts, and a spread of hummus or tahini sauce. Try them with sweet potato fries or a fresh salad for a complete, satisfying meal. They also work great crumbled over salads or grain bowls.
Storage Tips
Cooked burger patties can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Raw patties can be frozen on a baking sheet, then transferred to freezer bags for up to 2 months. Cook frozen patties directly from the freezer, adding 2-3 extra minutes per side. Reheat cooked patties in a skillet over medium heat until warmed through.
Recipe Notes
The key to successful veggie burgers is achieving the right moisture balance. The mixture should hold together when pressed but not be so wet that it falls apart during cooking.
Ground flaxseed acts as both a binder and nutritional booster. Don’t substitute whole flaxseeds as they won’t provide the same binding properties. Store ground flaxseed in the refrigerator for freshness.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use a commercial egg replacer.
Don’t skip the chilling step – it’s essential for helping the patties hold together during cooking. If you’re in a hurry, freeze them for 15 minutes instead.
These burgers can be baked instead of pan-fried. Place on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through.
Feel free to customize the vegetables based on what you have available. Mushrooms, zucchini, or corn all work well. Just make sure to cook out excess moisture first.
The burgers should develop a crispy exterior while staying tender inside. If they’re browning too quickly, reduce the heat slightly and cook a bit longer.
Different beans can be substituted for black beans – kidney beans, pinto beans, or chickpeas all work well. Just make sure to drain and rinse them thoroughly.
For extra flavor, try adding 1-2 tablespoons of your favorite condiment to the mixture – barbecue sauce, hot sauce, or mustard all work well.
These patties are naturally gluten-free if you use tamari instead of soy sauce and substitute the wheat flour with a gluten-free flour or additional ground flaxseed.
