Veggie burgers have a bad reputation. Some people think they taste like cardboard: dry and flavorless. Others see no health value in store-bought veggie burgers, as these burgers are processed food items packed with soy and fillers.

There is a way to make a perfect, juicy, fresh, tasty and healthy veggie burger at home, without wasting the whole day making it.

Of course, you can try one of the million recipes, available for veggie burgers. I, however, have narrowed down the process of making veggie burgers to the following steps. Once all the steps are taken care of, you don’t need a recipe and can easily make all types of veggie burgers at home.

Rules to the Perfect Veggie Burger

  1. The base. All good veggie burgers are bean-based. Any cooked or canned beans are fine. They differ in flavor, but they all work. You can mash them up or use them whole, it doesn’t matter. You can add chopped nuts or seeds or cooked grains to your basic bean mass. Make sure that your bean mass constitutes about a half of your veggie burger batter.
  2. Vegetables. Onions, garlic, carrots, parsley, kale, green peas, beets, even hijiki seaweed – your veggie burger must have veggies! Make sure your vegetable mass is finely chopped and constitutes about a third of your veggie burger batter.
  3. Seasoning. This is the difference between a great veggie burger and a piece of cardboard. You can experiment with exotic spices, like cumin, or you can do what I do and simply add hamburger seasoning to your veggie burger batter for a super flavorful burger.
  4. Glue it all together. Chia seeds, ground flax seed, almond flour and/or oat flour are going to hold your burger together. Pick one or two and add to your batter. Err on the side of caution. Too much of these things makes your veggie burger dry.
  5. Water. Add enough to make the batter slightly stickier than needed. The “glue” ingredients will soak the extra water right in.
  6. Secret ingredient. Add a couple of hearty tablespoons of a (vegan) sour cream to your veggie burger batter in order to make things juicy.
  7.  Always refrigerate your batter for 30 minutes to make it settled and ready.
  8. Be generous with coconut oil or butter when you fry your veggie burgers.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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