Homemade Veggie Burgers

A lot of people want to know how to make their own veggie burgers from ingredients they can actually pronounce (I think you’re OK morningstar, but you have more than 10 ingredients in your grillers).  For those of you who want something simpler, non-soy and tasty, I give you…The Bittman Bean Burger (scroll down, it’s the last recipe).  Ever since this article came out in 2006 (wow), I have used it, recommended it to friends, modified it, etc.  It is super simple and very tasty.  I have made it with black beans, white beans, fava beans, kidney beans, lentils…whatever I have in the house.  I have added egg or not (this week’s batch had no egg, just 1 tbsp flax seeds + 3 tbsp water = 1 egg), curry powder, cumin, paprika, scallions…whatever I have in the house.  I have used rice, quinoa or couscous instead of the oats…whatever I have in the house.  Are you sensing a pattern?

Since I’ve been making these for 3 years now, I usually wing the amounts and go by texture.  I advise you to follow the recipe word-by-word for the first time.  The key to is to let the mixture rest.  Listen to Le Bittman.  I also like to form the patties on wax paper, let them rest in the fridge for about 10 minutes or so and then cut around the wax paper – you can then just flip them into the pan while holding a piece of the wax paper.

You can cook them a bit over the stove top and transfer them to the oven if you want (around 350F).  If you’re making a whole batch, bake them all and don’t forget to flip.  You can wrap individually and freeze them for later too.  If you make them with chickpeas, form them into balls and bake for faux falafel.  Add lots of toppings and enjoy.