I’ve always loved the idea of veggie burgers as easy from-the-freezer meals but dislike the standard brands. Most are like frozen pizzas: a couple of bites satisfy a craving, but I lose interest by the meal’s end, even when topped with fresh guacamole. My homemade veggie burgers, like pizza from scratch, are full of flavor but have always fallen apart when reheated—until now.
Several things make this week’s recipe work. Precooking the vegetables and draining them helps; if added raw, they release their water content as they cook and loosen the patties. But no amount of draining makes it possible to skip the binders, as with falafel. Most recipes call for an excessive blend of whole grains and flours that still leave the patties crumbly or gummy. Grinding all grains to meal gives the right texture and adhesion. The third factor is tightly shaping the patties. A wide-mouth canning ring is perfect; the burgers are the right size for buns, and uniform edges and surfaces are less likely to crack and crumble.
Learn to make Black Bean Veggie Burgers and Spiked Guacamole