This recipe makes moist and cohesive veggie burgers every time. Ingredients are flexible, use whatever you’ve got: black beans and brown rice, white beans and bulgar. The mixture can be made up to 24 hours ahead of time, and can also be shaped into patties and frozen for dinners to come. Pictured here is a beet/carrot/leek/white bean burger with wheat berries.

Makes 4 burgers
Takes about 30 minutes, plus 15 minutes chilling

PARTS
— 10oz roughly chopped veggies, sautéed until soft (onions, mushrooms, beets, carrots, cauliflower, fennel etc.)
— 1.5 cups drained/rinsed canned beans, mashed with a fork (about 1x 15oz can)
— .5 cup cooked grains (brown rice, bulgur, quinoa, barley etc.)
— .5 cup panko (or breadcrumbs or rolled oats)
— 3-4 cloves garlic, smashed
— 2 tbsp Parmesan (or nutritional yeast)
— 2 tbsp soy sauce
— 2 tsp spices (combo of any/all: smoked paprika, cumin, oregano, chili powder)
— 1 tsp salt
— Toppings: 4 buns, lettuce, tomato, onion, mustard, avocado, sprouts, pickles, cheese etc.

CLUES
1. Combine all ingredients in a food processor and pulse for a few seconds at a time, until mixture is a crumbly texture. Taste and season as needed. 
2. Transfer burger mixture to the fridge for at least 15 minutes, or up to 24 hours covered. 
3. Once chilled, mixture should be sticky but hold together. If it's too sticky, add a little extra panko and shape into 4 equal patties. 
4. Heat 1 tbsp neutral oil in a large non-stick pan over medium-high heat. When oil is shimmering, add patties, working in batches as needed, and cook until golden, 3-4 mins each side. Be gentle when flipping! These are softer than normal burgers. If using cheese, sear on one side, flip, top with cheese and cover the pan so it melts.
5. Add burgers to lightly toasted buns and layer with desired toppings.