Vegetable Burgers(Welch)

These veggie burgers are built from the ground up with real ingredients, no processed soy fillers or mystery binders. Ground walnuts, sunflower seeds, chickpeas, bulgur, and sauteed mushrooms come together with tahini and a punch of cumin, dill, and tamari for a patty that actually tastes like something.

Tahini is the glue that holds everything together. Its sticky, paste-like texture binds the mixture better than an egg would, and it adds a nutty, sesame richness that complements the walnuts and sunflower seeds.

Sauteing the mushrooms, carrots, onions, and garlic for a full 15 minutes cooks out their moisture. Raw vegetables in a veggie burger release water during cooking and the patties fall apart. Drying them out first is essential.

Chilling the mixture thoroughly before shaping is the difference between patties that hold together on the grill and ones that crumble into the fire. Cold firms up the tahini and fats, creating a sturdier patty.

Pro Tips

• Use a wide spatula and flip carefully. These are more fragile than meat burgers, especially in the first few minutes of cooking.
• Pat oil on the outside of each patty before cooking. It creates a light crust that helps them hold together and prevents sticking.
• Grind the walnuts and sunflower seeds to a coarse meal, not a fine powder. You want some texture in the finished burger.
• Serve on toasted rolls with tomato, cucumber, sprouts, and a dollop of yogurt for the full experience.

Variations

• Smoky chipotle: Add a minced chipotle pepper in adobo to the mixture for a smoky, spicy kick.
• Mediterranean style: Add chopped sun-dried tomatoes and swap the dill for fresh basil.
• Baked option: Bake on a parchment-lined sheet at 375°F (190°C) for 20 minutes, flipping once, if you prefer oven to stovetop.