Make your own veggie burgers at home, with ingredients you already have on hand! Feel free to use fresh or frozen vegetables and leftover grains from a previous dinner (or last night’s takeout!) to make these burgers even easier.
Build your burger using the formula below:
Follow the details below.
The STANDARD INGREDIENTS are the same in each case:
- 1 medium onion, diced
- 1-2 garlic cloves
- ½ teaspoon salt
- oil for cooking (e.g. olive oil, coconut oil, peanut oil)
For the other ingredients, here are some ideas:
2 CUPS VEGETABLES, FINELY DICED OR CHOPPED (PICK 1-3)
- sweet potatoes
- beets (golden or red)
- bell peppers
1 CUP COOKED GRAINS (PICK 1)
1½ CUPS COOKED LEGUMES, LIQUID RESERVED (PICK 1-2)
- canned beans (e.g. black, pinto, cannellini, kidney)
- lentils (red or green)
- mung beans
- adzuki beans
- black eyed peas
½ CUP FLAVOR/TEXTURE BUILDERS (PICK 2)
- fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)
- scallions, thinly sliced
- chopped nuts (e.g. walnuts, almonds, pecans, cashews)
- chopped sundried tomatoes
- chopped olives
- flax seeds
- chia seeds
- sesame seeds
- mashed avocado
- unsweetened nut butter (e.g. peanut, almond, cashew)
3 TEASPOONS SPICES (PICK 2-4)
- chili powder
- smoked paprika
- cayenne powder
- Italian seasoning
- black pepper
- curry powder
- citrus zest
½ CUP DRY BASE (PICK 1)
- ground oats
- bread crumbs
- almond meal
To make the burgers:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes. Add vegetables and cook until soft, 5-10 minutes.
- Transfer the cooked vegetables to a food processor*. Add all remaining ingredients except the reserved bean liquid and frying oil. Pulse 5-10 times to combine. Don’t overdo it; you don’t want a paste!
- Press the mixture between your fingers. If you can form a patty with it, you’re good to go. If it’s too crumbly, add the reserved bean liquid, 1 tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the dry base ingredient, 1 tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt to your taste.
- Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate the patties uncovered for 30 minutes. (Don’t skip this step! Resting will help the patties stay together.)
- When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side. Heat 1 tablespoon of oil in the pan before cooking each batch of burgers.
- Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later. Reheat in a dry pan on the stove, in the oven or in the microwave.
(Original article by Maria Siriano at thecookful.com)