The secret to making really delicious homemade veggie burgers.
Chopped mushrooms go into the mix to add some texture—what Chris calls "bounce." But he also recognizes that not everyone is a mushroom person. If you are one of these not-a-mushroom-persons, he suggests grabbing a yellow summer squash or zucchini, grating it, salting it, squeezing the excess moisture from it, and folding that into the mix instead. No other changes needed.
To deepen the flavor of the burgers, Chris reaches for garlic powder and smoked paprika, which adds a bit of that smoky, fresh-off-the-grill essence we all love in a burger. Finally, you stir in what is perhaps the most essential ingredient: cooked quinoa. While it's folded throughout the mix, what it does to the outside of the burger while it cooks is nothing short of remarkable. The quinoa causes the burger to get so crusty-delicious on the outside—like the best smash burger you've ever had. You'll firm them in the freezer for a couple of hours—or you can leave them there for up to three months.
Chris says you'll get great browning if you cook the patty in a skillet on the stovetop . But he also says he really prefers the cooking method suggested in the recipe: Just oil your frozen patties and place them on a sheet pan in the oven. When your veggie burgers are hidden away, you won't be tempted to fuss with or flip them too much.
From frozen, the burgers take about 30 minutes to cook in the oven. From there you can pile them on a bun with any of your favorite creamy or crunchy burger toppings, or you can do like David Tamarkin did on
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