This California Burger is a big juicy vegan burger loaded with guacamole, fresh corn salsa and sprouts. It is lean and clean West Coast cuisine meets decadent burger.
Everyone deserves to bite into a thick juicy burger.
One that is packed with flavor, holds up to a bun, is moist, and can handle all the toppings your barbecue self can handle.
You know what it’s like to survive on a plate of potato salad and burger toppings when backyard barbecue season comes around. Because, well, burgers.
And I have nothing against a good potato salad, don’t get me wrong, but it’s a side. My hungry self would like to dig into a burger that is so substantial it requires a two hand hold.
The number one thing I like about this California Burger? Vegetarians like it, vegans like it, and meat eaters like it.
Yes. I said it. And I have the meat eating friends to prove it. Basically if you are a human, this burger is for you.
When I think veggie burgers, I think Oh, the things we buy at the store, because making a veggie burger FROM SCRATCH seemed like a biggggg deal. I mean? How do we even do that? Where do we start? What is a veggie burger?
But don’t let your minds go there. It is easy peasy lemon squeezy.
Ingredients you’ll need to make a California Burger:
Okay, promise you won’t run when you see the ingredient list. It may seem like a lot but all the ingredients add the BEST flavor! To streamline this recipe, you can use store-bought guac. I promise this recipe is EASY!
For the burger:
- Black beans
- Flax seed meal + water – to help bind the mixture together
- Chipotle peppers in adobo sauce – for a nice kick of Southwest heat! Feel free to reduce if sensitive to spice.
- Honey – or agave for a fully vegan burger
- Lime juice
- Quick oats – another ingredient that helps to bind the burgers together
- Grated carrots – store-bought is fine!
- Fresh corn – fresh adds GREAT flavor!
For the guacamole (or sub in your favorite recipe or store-bought guac!):
- Scallions – also called green onions
- Jalapeno – seeded to reduce the spice level
- Cilantro – is there any way to guac?!
- Lime juice
For the corn salsa:
- More fresh corn – adds the perfect texture!
- Red onion – sub in more scallions if you’d like
- Lime juice – in every component of this recipe – just how I like it!
- Salt and pepper
- Sprouts! – crunchy, fresh, very California. I grow my own at home. Much easier than you think. You could also use micro-greens, but they’re less crunchy.
- Buns – we love these GF ones in our house! They’re best toasted first.
- Lettuce – optional, but in the photos.
How do you make a veggie burger?
To start, whisk together the flaxseed meal and water. Set aside for 5 minutes to thicken. This helps bind out burgers without the need for eggs.
Add 1/4 cup of the black beans, chilies, honey, lime juice, garlic, cumin, salt, pepper, and flax mixture into a food processor and process until a paste forms. This paste is another trick to creating veggie burgers that don’t fall apart. And with most of the flavoring agents blended into this paste, it means more even flavor distribution and a tastier burger!
Add in the remaining black beans, quick oats, onion, carrots, and corn. Pulse to combine, leaving these ingredients chunky.
Form the mixture into 4 patties and place on the baking sheet. The patties will be loose. That is A-okay. Bake for 20 minutes, gently flip the burgers and turn down the oven to 350 degrees. Bake for another 40 minutes. Remove from the oven and let cool for 10 minutes before serving.
While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.
Assemble the burgers and ENJOY!
Then comes the fun part, add allllllllllllllll the toppings your heart desires, because this big, bad California Burger is strong enough that it won’t crumble, break, or turn to mush.
For my toppings, I went California aka guacamole, trendy sprouts, and a simple corn and red onion salsa.
The guacamole balances out the subtle spice of the burger and gives that fatty (in a good way!) flavor bomb.
The corn and onion salsa is like sweet bites of corn heaven. It adds texture and Flavor with a capital F.
And the sprouts, perfect little bites of fresh crunch that you can pat yourself on the back for eating because HEALTH.
But of course, add whatever toppings you are currently feeling. Eat this California Burger on a salad, throw on some pickles, squeeze on some mustard. Do your thang. My burger is your burger.Print
This is a veggie burger so substantial, it requires a two hand hold. I like to make a double batch of this recipe and keep some in the freezer for whenever a craving strikes… Which is often.
For optimal freezer storage, wrap each patty individually in plastic wrap and then place in a zip top bag.
For the burgers:
- 2 tablespoons avocado oil
- 1/4 cup flaxseed meal + 1/4 cup water
- 1 (15 oz.) can black beans, drained and rinsed
- 2 chipotle peppers in adobo sauce
- 2 tablespoons honey OR agave
- 2 tablespoons lime juice
- 3 cloves garlic
- 2 teaspoons cumin
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup gluten-free quick oats
- 1 cup white onion, diced
- 1/2 cup grated carrots
- 1/2 cup fresh corn
For the guacamole:
- 2 medium avocados, mashed
- 1–2 scallions, sliced
- 1 clove garlic, minced
- 1/2 jalapeno, seeded and diced
- 2 tablespoons minced cilantro
- 2 tablespoons lime juice
- Salt to taste
For the corn salsa:
- 1 cup fresh corn
- 2 tablespoons minced red onion OR green onions
- 1 tablespoon lime juice
- A pinch of salt and pepper
- Sprouts OR micro greens
- Gluten-free buns
- Preheat the oven to 450 degrees and coat a cookie sheet with a the avocado oil. Set aside.
- In a small bowl, whisk together the flaxseed and water. Set aside for 5 minutes to thicken.
- Add 1/4 cup of the black beans, chilies, honey, lime juice, garlic, cumin, salt, pepper, and flax mixture into a food processor and process until a paste forms.
- Add in the remaining black beans, quick oats, onion, carrots, and corn. Pulse to combine, leaving these ingredients chunky.
- Form the mixture into 4 patties and place on the baking sheet. Bake for 20 minutes, gently flip the burgers and turn down the oven to 350 degrees. Bake for another 40 minutes. Remove from the oven and let cool for 10 minutes before serving.
- While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.
- Assemble the burgers and ENJOY!
*For an oil-free burger, bake the patties on a silpat.
** For a vegan option, sub agave in for the honey.
- Serving Size: 1/4 recipe, no bun (since nutrition will vary based on the bun chosen)
- Calories: 401
- Sugar: 15g
- Sodium: 1020mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 14g
Keywords: dairy-free, egg-free, gluten-free, refined sugar-free, soy-free, vegetarian, chipotle, black bean, veggie burger, vegan, spicy, corn, summer, sprouts, guacamole, avocado, salsa,