DIY Veggie Burgers 1

By Maria Noël Groves, Clinical Herbalist & Co-op Wellness Educator

Veg Burger Cooking

Homemade veggie burgers are a delicious way to celebrate seasonal produce and fresh herbs. Inspired by some delicious recipes, my husband and I now wing it with whatever is on hand. If you can, make extra to refrigerate or freeze and re-heat later in the toaster oven or skillet. They’re also perfect for wraps and as salad toppings. Pick one or two items from each category, or branch off to try even more ingredients.

Grated Zucchini (raw)
Grated Summer Squash (raw)
Sliced Mushrooms (sauteed)
Chopped Celery (sauteed)

Minced Garlic Cloves (raw)
Finely Chopped Onions (raw)
Spices: Whole Cumin Seeds, Turmeric Powder, Coriander, Crushed Red Pepper, Black Pepper
Herbs: Rosemary, Basil, Thyme, Oregano/Savory, Dill, Parsley, Sage (fresh, if possible)

Chickpeas (cooked, mashed)
Black Beans (cooked, mashed)
Black-Eyed Peas (cooked, mashed)
Pinto Beans (cooked, mashed)
Canned Salmon (drained)… ok, it’s not veg, but it’s yummy
Crumbled Feta
Crumbled Tofu or Tempeh

Sticky Carb
Precooked Rice
Precooked Quinoa
Shredded Potato (partially cooked, then grated)
Whole Wheat Bread Crumbs
Mashed Winter Squash or Sweet Potato (cooked)

1 or two eggs
Salt to taste

Mix all ingredients together, form into patties (2-3 inches in diameter, 3/4 inch thick). In a skillet, cook in olive oil on medium heat, about three minutes per side or until golden and cooked through.

Chickpea-Quinoa Burger

Need a more specific recipe to get started?
Here are some of my favorites from EatingWell & Whole Living:
Zucchini Potato Latkes
Bean Burgers with Spicy Guacamole
Salmon Rosti
Chickpea Brown Rice Burger

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