Judy’s Veggie Burgers

Judy's Veggie Burgers
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6 ratings

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

Yield: 6 patties

Judy's Veggie Burgers

Veggie burger with sautéd maitake mushrooms over garden lettuce


  • 3 Tbsp fresh ground Flax Seeds
  • 1/3 cup warm Water
  • 1 can of Black Beans (14 - 16 oz); drain and rinse well
  • 1 Tbsp refined Coconut Oil
  • 1 medium Onion chopped
  • 4 cloves Garlic minced
  • 1/4 cup Sunflower Seeds and 1/4 cup Pumpkin Seeds dry-roasted (see notes)
  • 1 cup of grated Carrots
  • 12 Black Olives or Kalamata Olives chopped
  • 1/2 cup Rolled Oats; pulse in a food processor until coarsely chopped
  • 2 Tbsp Flour (your choice)
  • 2 Tbsp Tamari Soy Sauce
  • 1-1/2 teas of each: ground Cumin, Chili Powder, dried Oregano
  • 1/3 cup chopped fresh Parsley
  • 1 teas of fresh Sage minced fine or a pinch of dried sage (optional)
  • 1/4 teas Hot Paprika, or to taste
  • 1/8 teas Black Pepper


  1. Begin by making "Flax Egg" - Whisk ground flax seeds with warm water; let sit
  2. Sauté onion in oil until transparent; stir garlic into onion and turn heat off
  3. Place black beans in a heavy bowl; mash the beans with a fork or potato masher leaving some beans whole
  4. Place the rest of the ingredients in bowl and mix well
  5. Form into 6 patties
  6. Lightly grease cast iron skillet with a bit of refined coconut oil
  7. Heat skillet over medium/high heat
  8. Cook patties until golden on both sides


How to dry-roast seeds: Place in heavy skillet; shake back and forth (or stir) over medium heat for two minutes or until they've browned in color

I've found a cast iron skillet works best when dry-roasting seeds, and also when cooking the patties