Customizable Vegetarian Burger

Ingredients

• 1 medium onion (diced)
• 1-2 garlic cloves
• 0.5 tsp salt
• 2 tbsp oil (for initial sauté)
• 2 cup cooked vegetables (choose 1-3 (sweet potatoes, beets, carrots, mushrooms, spinach, kale, corn, squash, broccoli, cauliflower, artichokes, zucchini, or bell peppers))
• 1 cup cooked grain (choose 1 (millet, quinoa, bulgur, rice, or buckwheat))
• 1.5 cup cooked legumes (choose 1-2 (black, pinto, cannellini, kidney beans, lentils, chickpeas, soybeans, mung beans, adzuki beans, or black-eyed peas))
• 0.5 cup flavor/texture builders (choose 2 (fresh herbs, scallions, nuts, sundried tomatoes, olives, flax/chia/sesame seeds, avocado, nut butter, or tahini))
• 3 tsp spices (choose 2-4 (cumin, chili powder, smoked paprika, cayenne, Italian seasoning, black pepper, fennel, oregano, curry powder, coriander, cinnamon, turmeric, or citrus zest))
• 0.5 cup dry base (choose 1 (ground oats, cornmeal, breadcrumbs, panko, or almond meal))
• as needed tbsp bean liquid (for adjusting consistency)
• 1 tbsp oil (for frying patties, plus additional as needed)

Instructions

1. 1

   Heat 2 tbsp oil in a skillet over medium-high heat. Add onion, garlic, and salt; cook 2-3 min. Add vegetables; cook 5-10 min until soft.

2. 2

   Transfer to food processor. Add grain, legumes, flavor/texture builders, spices, and dry base. Pulse 5-10 times; do not over-process.

3. 3

   Test mixture: If crumbly, add bean liquid 1 tbsp at a time. If too wet, add dry base. Adjust salt to taste.

4. 4

   Form into 8 patties (1/3 cup each). Place on parchment-lined sheet. Refrigerate 30 min (important for binding).

5. 5

   Heat 1 tbsp oil in skillet. Brown patties 3-4 min per side. Repeat with remaining patties, adding oil as needed.

6. 6

   Serve immediately or freeze: Wrap cooled patties in foil, place in freezer bag, and freeze. Reheat in skillet, oven, or microwave.

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