If you’re like me, you love hunting for new plant strong recipes you can feed your family with. As I search through my piles of cookbooks at home, I never run out of options for making healthy meals. There are so many recipes to choose from, even for a veggie burger.

But sometimes, I don’t have all the ingredients in someone else’s recipe. So I start scouring through my pantry and fridge–and sometimes out in my kitchen garden–to find what I need to create a veggie burger. My guys just light up when I set down a plate of burgers, so it’s something that is often on my table for lunch.  Maybe even for breakfast!

Lately, I’ve been into designing bean burgers. They fill me up so much and have been a real plus in improving my waistline and healing my allergies. In my experiments, I discovered what ingredients will bring the best texture, flavor and nutrition to each burger. I boiled it down to a Culinary Formula and shared it at our latest cooking class. So here it is for you to explore in your own kitchen.

DESIGN YOUR OWN VEGGIE BURGER

Use options from these following ingredients to make your own veggie burger–just the way you like it! Feel free to use fresh or frozen vegetables, leftover whole grains from a previous meal to make these burgers even better.

• BEANS: Pick one or two. Choose from red or brown lentils, chickpeas, soybeans, kidney beans, black eyed peas, Adzuki or mung beans, black beans or any white bean. Kidney beans and chickpeas are my favorites as they have the chunkiest texture. Use 1 1/2 cups of beans.
• BURGER BASE: Use about 1/2 cup from one of these grains–quick or rolled oats, cornmeal, bread crumbs, panko, cornflake crumbs, or almond meal.
• COOKED GRAINS: Add about 1 cup of cooked brown rice, millet, quinoa, bulgar or buckwheat.
• COOKED VEGGIES: Mix in 2 cups of chopped or finely diced vegetables. I select 2 or 3 kinds. Choose from sweet potatoes, beets, carrots, mushrooms, spinach, kale, corn, squash, broccoli, cauliflower, artichokes, zucchini or bell peppers.
• STANDARD INGREDIENTS: Season with a medium onion, finely chopped or 1-2 garlic cloves. Add 1/2 teaspoon of salt or a salt substitute and some vegetable broth for sauteeing.
• FLAVOR BOOSTER: Add 1/2 cup from these flavor boosters–fresh herbs, thinly sliced scallions, chopped nuts, chopped sundried tomatoes, tomato paste,  flaxseed or chia seeds, mashed avocado, unsweetened nut butter, sesame seeds, tahini, or chopped olives.
• SEASONINGS: Choose 3 seasonings to finish up your burger. Here are some great options: cumin, Italian seasoning, basil, fennel, oregano, thyme, turmeric, garlic powder, onion powder, sage, dried parsley, dillweed, coriander and cardamom.

PUT IT ALL TOGETHER

• Heat 2 tablespoons of vegetable broth or herb broth in a large non-stick skillet over medium high heat. Add the onion, garlic, and salt. Cook until the onion is translucent (about 2-3 minutes). Add veggies and cook til soft (about 5-10 minutes).
• Transfer the cooked veggies to a food processor. Add all remaining ingredients except any reserved bean liquid and leftover veggie broth. 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, you’re good to go. If it’s too crumbly, add the reserved bean liquid, one tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the Burger Base ingredients, one tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt or more herbs to taste.
• Form the mixture into about 8 burgers (about 1/3 cup of each) and place on a baking sheet lined with parchment paper.
• Fry the burgers on a non-stick skillet over medium high heat. Cook until brown on one side. It should take about 3-4 minutes for each side. No oil is necessary if you are using a non-stick skillet. If you like a crisper burger, you can also bake them in the oven.
• Serve immediately. Add your favorite burger fixings, such as lettuce or greens, tomato slices, onion rings, New Start ketchup, etc.

ANOTHER OPTION

Sometimes I will skip using a food processor. When using any kind of canned bean, I will warm them up in the microwave for 1-2 minutes to soften them. Then I will use a potato masher and mash them in a shallow bowl. I will also do some finer mashing with the end of a fork. I mash them coarsely as I don’t want a mush. I want their to be some whole bean pieces for texture. Then I add the base I have chosen and a whole grain along with the flavor boosters, veggies and seasonings. I will fry or bake the burgers as seen above.

I like to use kidney beans and chickpeas a lot because of their meatier texture. Quite often I use 2 beans rather than one—I like the flavors both will bring to the burgers I am making for my family. If you use softer beans like black beans or cannellini or lentils, you will need to add more of the Burger Base or whole grains to bind the burger mixture together.

Adding a flaxseed binder can help hold your burger together very easily. Mix 1 tablespoons of ground flaxseed to 3 tablespoons of warm or hot water. Stir until the mixture looks like a gel. Then add to your burger mixture. It is amazing how well  it will help your ingredients to bind together. It’s not required but if your recipe needs some extra binding, give it a try!