How To: Build Your Own Veggie Burger

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I absolutely love experimenting with different types veggie burgers. The flavor combinations are endless and homemade burgers are so much better than the frozen store-bought kind. So, I thought I would share MY guidelines to building a veggie burger. These burgers can be made ahead of time and can be frozen for up to 3 months. Who needs meat when you can have veggie burgers like these?! Check out my recipe for Roasted Sweet Potato and Black Bean burgers!

Get creative and make it your own! Here is how:

2 cups of cooked legumes:
•Beans (black, garbanzo, white, kidney)
•Peas
•Lentils

2 cups of starch and/or grains (you can use 2-3 different ones):
•Sweet potato
•Quinoa
•Brown rice
•Breadcrumbs
•Ground oats

2-3 cups of vegetables:
•Onion
•Peppers
•Corn
•Carrots
•Mushrooms

1/3 cup of liquid/thickener (choose 1-2):
•Tomato paste
•Tahini
•Ketchup
•Sriracha
•Oils (olive, coconut, grape seed, canola)
•Vegetable broth
•1 egg

1/3 cup of herbs:
•Cilantro
•Parsley
•Basil
•Rosemary
•Thyme

Spices (based on preference):
•Cumin
•Chili powder
•Paprika
•Cayenne pepper
•Oregano
•Curry powder
•Garam masala

1-2 tablespoons of seeds (optional):
•Flax
•Sesame
•Chia

1/2 cup of cheese (optional):
•Sharp cheddar
•Cheddar
•Mozzarella
•Jack
•Feta

Now, for the assembling:

1. In a mixing bowl, mash legume of choice with a fork or potato masher. Add starch or grain and combine to create a paste (it’s alright if it’s chunky!) I use my hands for this step and it’s really fun.

2. Add vegetables, then liquid and combine with (clean!) hands. Add herbs, spices, seeds and cheese if you so desire. Combine.

3. Preheat oven to 350 degrees.

4. While oven is preheating, form patties with your mixture. This recipe should make about 8-10 medium-sized veggie burgers. Place on a well oiled or parchment lined baking sheet.

5. Bake burgers for 20 minutes, flipping once halfway through (10 minutes on each side).

6. Take out of oven and serve on a bun of your choice, topping with: hummus, ketchup, mustard, hot sauce, onion, avocado, tomato, mixed greens, mushrooms – whatever you desire!

7. You can store your veggie burgers in an airtight container for up to 5 days in the refrigerator. These burgers can be grilled or cooked in a stovetop skillet. About 4-5 minutes on each side should do the trick! Enjoy!

Note: You can also freeze these veggie burgers in an airtight container (I recommend a BPA-free bag) for up to 3 months. When you’re ready to cook them up, allow burgers to thaw for an hour before cooking or grilling.

Quinoa Tabbouleh

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Tabbouleh salad is a staple at most every Mediterranean and Middle-Eastern restaurant. My Mom has been making this yummy blend of herbs, grain and veggies ever since I was a little kid. Traditionally, tabbouleh is made with bulgur wheat but I used quinoa in this recipe, making it gluten-free (and better in my opinion, as I’m not really a fan of bulgur). Note: This is a healthy side-dish and it also goes great in a wrap with some hummus and greens!

Dietary Info: Gluten-Free, Dairy-Free

Serves: 3-4

Time: 20 minutes

  • 1/2 cup uncooked quinoa
  • 1 – 1/2 cup fresh parsley, finely minced
  • 3/4 cup fresh mint, finely minced
  • 1/2 cup diced tomato
  • 1/2 cup diced cucumber
  • 1/4 cup sliced scallions
  • 1 large clove garlic, minced
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

    1. In a small saucepan, add uncooked quinoa + 3/4 cup water, lemon juice, olive oil, cumin, salt and pepper. Stir together. Allow quinoa to boil then cover and simmer for about 15 minutes. This will yield about one cup of cooked quinoa.

    2. While quinoa is cooking, chop vegetables and herbs. Note: I find mincing the herbs to be so tedious, so I usually just throw the parsley and mint into a food processor and process for 10 seconds. Scrape the sides, and process for 10 more seconds. Repeat once more so that the herbs become finely minced.

    3. Once quinoa has cooked, allow to cool completely. Throw herbs, tomato, cucumber, scallions and garlic into a mixing bowl. When quinoa has cooled down, add it to the herb mixture and stir with a large spoon until completely combined. Optional: Cover and refrigerate for 30 minutes before serving. Personally, I don’t think this is totally necessary. Tabbouleh can be stored in an airtight container and kept in the refrigerator for up to 5 days. Enjoy!