This Is the Secret to the Best Homemade Veggie Burgers

We've come a long way from the freezer aisle of the 1980s.素食汉堡are no longer monotonous gray- brown pucks—they're fresh, vibrant, and satisfyingly savory. As a longtime vegetarian who attended a culinary school focused on plant-based cooking, I've not only cooked and consumed hundreds of these patties, but Iactuallylove them. With storebought options now ranging fromplant-based "meat"to black bean and green pea–based patties, veggie burgers certainly have range. But the secret to the very best ones is texture. A bit of crunch, just enough moisture and tenderness, and the right balance of both in each bite make for a burger everyone at the barbecue can enjoy.

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这些蔬菜汉堡装满了整个蔬菜和谷物，他们拥有大量复杂的味道。豆类，谷物，坚果和香料的合适组合产生了一种巧妙，馅料，丰富多彩，斑驳的边缘和真正的憎恶。我们已经为咸味，富裕的基础笔记和核桃提供了一个烤肉，坚果紧缩。珍珠大麦给予汉堡右咀嚼和结构，而Panko将汉堡绑定，将汉堡称重。新鲜切碎的甜菜和胡萝卜给每口好的水分，而烤的蘑菇借给咸味，肉嫩。鹰嘴豆出现了两种方式：有些用甜烤大蒜弄清楚，其余的被加工到块磨削，所以小馅饼不会变糊状。从煎锅中脱掉，这些汉堡是金棕色，准备好一个小圆面包：我爱他们堆满了新鲜的莴苣，番茄，洋葱，可能是一片（素食主义者）奶酪。（为我们的最爱，请参阅“使其成为素食主义者芝士汉堡，”下方）奖金：馅饼冻结精美，所以在一周中的任何一天都可以快速修复蔬菜汉堡的冰箱中藏。

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Cook and drain barley; roast mushrooms and garlic. Let cooked ingredients cool. Remove garlic cloves from skins, and discard skins. Peel and shred carrots and beets; drain and rinse chickpeas.

在单独的批次中加工大麦和蘑菇;搁置。过程鹰嘴豆直至大致切碎;留出1杯。将大蒜添加到剩下的鹰嘴豆;过程直到平滑。

Stir together processed barley, mushrooms, reserved chopped chickpeas, chickpea-garlic mixture, carrots, beets, walnuts, panko, and seasonings in a large bowl until well combined.

Using a 1⁄2-cup measure to create even portions, shape mixture into 8 (1⁄2-inch-thick) patties.

Cook burgers in a skillet until browned, 2 minutes per side. Bake until crisp, about 10 minutes.

这款蒙特雷杰克替代品的最佳融化器是由养殖腰果和小豆类制成的。查找供应商foragerproject.com.

The classic for a reason, these ever-popular vegan slices have a mild, milky, creamy flavor reminiscent of white American cheese.查找供应商fieldroast.com.

The "mature" version of Violife's slices offers a more robust flavor while still melt- ing beautifully.$6 atshop.violifefoods.com