Homemade Veggie Burgers

I have been trying to eat a little healthier, and as I stated in this post, I have been indulging a bit too often. Cooking from scratch is so much healthier as you know what is in your food, without having to read a long list of ingredients. That said, however, reality of life with four kids and a husband, makes it hard to not use some convenience foods, and if I can make my own convenience foods, all the better!
Some of my standby make-aheads are granola, make ahead a bit pot of grain like rice or quinoa, salad accompaniments chopped and ready, and veggie burgers. Veggie burgers are a to-go food that I can make into a sandwich, have on top of rice or a salad to round out the protein quotient. I always have beans and breadcrumbs or a leftover grain on hand, and if I have sweet potato, I make a version that incorporates this super food.

Here are three links to recipes that I’ve tried:

Sweet potato veggie burgers, Happy, Healthy, Life Blog
BlackBean Burger, Ambitious Kitchen Blog
Falafel Burger, Savvy Eats, this is on my next to try list actually….love falafel!

All of the versions can be pretty “wet” upon mixing, so I have a technique that seems to work for me.

*I refrigerate the mixture for atleast half an hour.
*I use an ice-cream scoop dipped in water to form small, uniform patties.
*I let it cook on the bottom, until a crust forms, then I “flip & squish.”

Very precise. Be careful. You could be awesome.



I use my stovetop griddle to do this in mass, and then I freeze them all, once cool. When I want one, I just microwave for 30 minutes. This is the easiest homemade “fast food!” Way healthier than the soy burgers on the mass market too.

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