The most I expect you to walk away with is a vague idea of how to make your own veggie burgers. I hardly ever use recipes, and when I do, I don’t follow the directions. That’s why this tutorial is lacking specific measurements, but it still resulted in the best veggie burgers I ever made.
First you start with your basic ingredients: a can of beans, a can of mixed vegetables, and a cup of cooked rice.
Next, use a food processor to puree the beans:
Drain the can of vegetables and mix into the bean “base.” Here’s where the guesstimating comes in. In order for the patties to hold their shape, I used whole wheat flour to give the mix a thicker consistency. Just add a little at a time until you’re happy with the “stickiness.” This is also where you rummage through your fridge and start finding random leftovers to throw into the mix: I chopped up half an onion and threw in a handful of sprouts!
Last thing you need to add: condiments! I used a few shakes of paprika and crushed red pepper to give it some kick.
Scoop dollops of burger mix into your hand and shape into patties. It might get a little messy (sprinkling flour on your hands will reduce the amount that sticks to your hands) but it wasn’t too much of a problem for me. Fry those babies up in some olive oil on low-to-medium heat! Flip them over carefully: they’re fragile until they’re fully cooked.
When they’re done, put them on whole wheat burger buns, top ’em off with even more veggies, some ketchup & mayo and bon appetit! One can of beans yields about 10 patties, so it’s awesome for parties or if you just don’t want to worry about making food for the next three days. :-)