The Best Vegetarian Burger Recipe

I am not a follower of recipes, which likely accounts for many failed veggie burger attempts. For years I mashed potatoes and boiled rice and concocted any number of vegetarian patties in hopes that I would find a magic combination. But it wasn't until my mom gifted me a cookbook that I found a starting point that brought me to this: the best vegetarian burger.

This burger, a combination of vegetables, beans, and oats (with several optional additives) is fully customizable, making it ideal for any family. And, with a simple omission, it can also be a delicious vegan burger. Fabulous!

For four burger roll-sized patties, you need:

• One 14.5 ounce can of beans (black or canellini are best)
• One half cup sauteed vegetables (grated zuchinni and carrot, small diced mushrooms, corn, red peppers-- literally anything chopped small and cooked soft works!)
• spices/seasoning (salt and pepper to taste, plus anything else you like)
• two tablespoons mustard (or ketchup, BBQ sauce, salad dressing-- anything you love in any combination you enjoy)
• one quarter cup oats (quick cook impart less oat flavor, traditional oats work as well; may need more to achieve proper consistency)
• one quarter cup bread crumbs (optional)

• Finely chop or grate any vegetables you like. Above, I sauteed mushrooms and carrots.
• Sautee until vegetables are soft.
• Add spices/seasoning as you like it.
• While veggies are cooking, strain one can of beans, rinsing them to remove the packing liquid.
• Use a potato masher (or the bottom of a glass, if you don't have a masher) or food processor to mash the beans. This works best in a flat-bottom bowl. If using a food processor, just pulse the machine so as not to over-mash.
• When vegetables are done, mix with the mashed beans.
• Add your sauce (mustard, ketchup, BBQ sauce, etc.). Mix well.
• Add oats and/or breadcrumbs to achieve a thick texture. You want to be able to form a ball that holds its shape.
• Refrigerating the mixture will help it to thicken, but it is not necessary.

To add right-from-the-grill flavor, add hickory seasoning or smoke seasoning to your sauteeing vegetables.

Because the veggie burger doesn't contain the fatty bits that hold meat burgers together, you will find that this burger creeps out the edges of the bun/roll. Slicing it in half with a sharp knife before eating will help reduce this phenomena, but it is inevitable. Those little escaped bits should be crispy from the frying pan and are a yummy, post-burger bite.