The problem with veggie burgers is that they either a) don’t taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste).  Neither of those conditions are the case with this week’s Intro to Cooking recipe, which will crush any other bun-filler contender. Ladies, I present to you the economical,(g)astronomical, pinto-bean veggie burger!

This Week’s Ingredient: Pinto Beans
Most beans are excellent sources of fiber and protein, and the same is true for pinto beans. The speckled legumes,which also deliver daily doses of folate and iron, are the ideal choice for these burgers because of their rich, moist texture.

The Recipe
If you don’t happen to follow the mouth-watering blog Kath Eats Real Food, I highly suggest an addition to your bookmarks menu. Today’s do-it-yourself veggie burger is just one of her well-photographed and scrumptious offerings.

The Ingredients

1 cup pinto beans
3 tbsp whole wheat flour
1 tsp Worcestershire sauce
1 tsp red curry powder
Salt and pepper to taste
Monterey Jack Cheese, sliced Read More »

You know how when you go to a restaurant and order a veggie burger, you always end up paying $8 for a tasteless circular patty of cardboard? Or, worse, a freaking Boca Burger that you can get for $.50 at home?

Yeah, what a rip-off.

Is it that hard to make a decent veggie burger? No, and I’m here to prove it.

Seriously, restaurants have no excuse to pull that kind of crap on people. Veggie burgers are super easy to make, and make well. Next time you want a nice juicy veggie burger that actually tastes good, save your 8 bucks and hit the kitchen instead.

(This recipe is modified from Cooking for Two, a book I can’t recommend enough.)

Here’s what you need to make 4 burgers:

- Olive oil
- 2-3 green onions
- ½ cup plus 2 tablespoons rolled oats
- 1 zucchini
- 1 large carrot or 2 small carrots
- 2 tablespoons tahini
- 1½ tablespoons fresh parsley
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon pepper
- ¼ cup flour Read More »