Burgers Made Easy: Ditch The Freezer Aisle

Fail-proof veggie burgers that make a filling and scrumptious summer meal or dinner!

Enjoyable and pleasant recipe

Tired of making plant burgers that fall apart? Yeah, me too. Also tired of buying frozen patties that taste funky? Me too.

Things to know about this recipe:

1. Be sure to properly DRAIN the vegetable mix. The reason for this is the natural liquids from the vegetables will seep out upon mixing and will therefore decrease the viscosity or thickness, and therefore, impact the fluidness of the mix. For burgers, it is ideal to have a mixture that has a thick texture. This helps A LOT when shaping. [This is something I struggled with in the beginning of making patties because the recipes I followed did not have the proper ratio of liquid in the mix and the burgers fell apart in the oven] I guess in this case, being a scientist helped!

2. TIMING is everything- it's good to note that the larger the size of the patty, the more time it will take to cook either in the oven or on the grill. It's good to do 10-minute time checks to ensure the patty is not being overcooked on one side.

3. How to know when your patty is ready? The patty is ready when you shake the sheet pan and the patties move as well. In short, the moisture from the burgers evaporates and therefore will not stick!

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