1 to 1.5cupsshredded vegetablescarrots, beets, sweet potatoes, red peppers, winter squash; avoid wet veggies like zucchini
1 to 2cupsstarchy bindercooked brown rice, bread crumbs, oats
Aromatics and seasoningssome chopped onion, garlic, herbs, spices, chili peppers, salt and pepper, vegan Worcestershire sauce, ketchup, barbecue sauce, tamari, etc.
1/2cupsHerbs or other greens (optional)chopped very small
Extra binder (optional but desirable)2 Tbsp ground flax seed mixed with 4 Tbsp water; or 1 Tbsp cornstarch or arrowroot powder; or up to 1 cup vital wheat gluten
Toppings of your choicechutney, vegan mayo, nut spread, hummus, avocado, salsa, tomato slices, a few leaves of lettuce, sautéed mushrooms, caramelized onions, pickles, etc...
Bun or wrap or lettuce, to hold the patty
Instructions
In the food processor, blend vegetables, beans and binder(s), adding ingredients 2 cups at a time until well integrated, but still chunky. Start with the vegetables so they are shredded in small-enough pieces.
Add seasonings, herbs/greens, and flax/chia seed mixture and/or cornstarch/arrowroot, and mix throughout. Do not allow to turn to mush.
Refrigerate the mix for at least 30 minutes.
Form into patties (or balls; see note) and cook on the stovetop (about 8 minutes per side on medium-high heat, using a little bit of oil in the pan) or bake in the oven (on a baking sheet lined with parchment paper, at 400F for about 20 minutes, flipping halfway if you remember).
Serve on the bun of your choice, or use lettuce leaves to hold your burger instead. Add your favorite toppings, such as chutney, vegan mayo, nut spread, hummus, avocado, salsa, tomato slices, a few leaves of lettuce, sautéed mushrooms, caramelized onions, pickles, or whatever rocks your burger. Enjoy with a side of oven fries.
Notes
Roll 'em up: You can form neatballs instead of burger patties, and cook them pretty much the same way, albeit for a shorter time. Little kids may prefer them that way, especially if they can dip them in ketchup.