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A California Burger with lettuce, guacamole, corn salsa, sprouts and a gluten free bun.

California Burger

  • Author: Laurel
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 4 servings 1x
  • Category: Entrees
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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
  • 12 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

For serving:

  • Sprouts OR micro greens
  • Gluten-free buns


  1. Preheat the oven to 450 degrees and coat a cookie sheet with a the avocado oil. Set aside.
  2. In a small bowl, whisk together the flaxseed and water. Set aside for 5 minutes to thicken.
  3. 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.
  4. Add in the remaining black beans, quick oats, onion, carrots, and corn. Pulse to combine, leaving these ingredients chunky.
  5. 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.
  6. While the burgers are cooking, stir together all of the guacamole ingredients and the corn salsa ingredients.
  7. 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,