Catch the Spoon

I am a dyed-in-the-wool meat eater, but I have a firm place in my heart for a well-made veggie burger.  I’m also a cheapskate and a tightwad, and can’t abide paying the price of boxed veggie burger mixes or pre-made frozen patties.  I am above all else resourceful, so I can make my own.

Veggie Burger Mix

Ingredients:

• 1 1/2 cups each dry (uncooked) chick peas, lentils, brown rice, soybeans, split peas, and rolled oats
• 3/4 cup each bread crumbs and cornmeal
• 2 teaspoons each baking soda, vegetable broth powder, onion powder, powdered dried mushrooms, and garlic powder
• 1 teaspoon curry powder
• 2/3 cup flavorful liquid (vegetable stock, tomato juice, clear soup, etc.) per serving

Pulse all ingredients (except liquid)  in a blender or food processor until mixture is completely powdered.  Store in a zip-top bag in the freezer until ready to use.

When ready to use, combine 1 cup dry mix with 2/3 cup boiling liquid.  Stir and let stand for 15 minutes.  Form into patties and cook in a lightly oiled pan over medium-high heat until burgers are cooked through and outside is crispy.

A 1-cup recipe makes 4 patties; the entire batch makes 48 patties.

Note: For softer burgers, or to stretch the recipe, reduce liquid to 1/2 cup and stir in 1/2 cup silken tofu after the mixture has rehydrated.  Add a few drops of soy sauce and a pinch of ginger with the tofu for an extra kick.

This recipe originally appeared on my personal blog in October 2004.

Image by Sierraromeo via Flickr.