Name: California Summer Vegan Burger with Toasted Sourdough Buns
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 (15 oz) can black beans, drained and rinsed; 1/2 cup cooked quinoa, cooled; 1/4 cup rolled oats; 1/3 cup finely grated carrot; 2 tbsp finely chopped red onion; 1 small garlic clove, minced; 2 tbsp chopped fresh parsley; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1 tbsp tomato paste; 1 tbsp olive oil, plus more for brushing; 2 vegan sourdough English muffins (or buns), split; 1 small avocado, sliced; 4 slices ripe tomato; 1/2 cup baby arugula; 2 tbsp vegan mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice

California Summer Vegan Burger with Toasted Sourdough Buns

Peter

This California Summer Vegan Burger captures the essence of a sunny West Coast afternoon—hearty, fresh, and loaded with flavor. The black bean and quinoa patty delivers satisfying texture and depth, while smoky spices, bright herbs, and a tangy vegan mayo-mustard sauce elevate every bite. Toasted sourdough buns add irresistible crunch and a hint of tang, perfectly complementing creamy avocado and juicy tomato. Designed for warm evenings and relaxed gatherings, this burger is both deliciously filling and refreshingly light, making it an ideal choice for a golden California day.

Ingredients

Instructions

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but still a bit chunky.
Add the cooked quinoa, oats, grated carrot, red onion, garlic, parsley, smoked paprika, cumin, salt, pepper, and tomato paste. Stir until the mixture is thoroughly combined.
Form the mixture into two equal patties. If the mixture is sticky, refrigerate for 10-15 minutes to firm up.
Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and crisp on the outside, flipping carefully.
While patties cook, brush the cut sides of the sourdough buns lightly with olive oil. Toast in a dry skillet or toaster until golden and crisp.
In a small bowl, combine vegan mayo, Dijon mustard, and lemon juice to make a creamy spread.
To assemble: Spread the mayo-mustard sauce on both sides of the toasted buns. Layer arugula on the bottom bun, add the veggie patty, then top with sliced tomato and avocado. Cap with the top bun.
Serve immediately with your favorite summer side salad or crispy baked fries.