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 (sautéed)
- Chopped Celery (sautéed)
- 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 or Grated Cheddar or Parmesan
- Crumbled Tofu or Tempeh
- 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 (or some ground chia or flax seeds and water)
- Salt and pepper 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.
Need a more specific recipe to get started?
Clinical herbalist Maria Noël Groves sees clients and teaches classes at Wintergreen Botanicals Herbal Clinic & Education Center in Allenstown, New Hampshire.
The statements made on this blog have not been evaluated by the FDA and are not intended to diagnose, prescribe, recommend, or offer medical advice. Please see your health care practitioner for help regarding choices and to avoid herb-drug interactions.
This blog originally appeared on the Concord Food Co-op site and has been reprinted with permission.