Making your own veggie burgers allows you to get creative with the ingredients. You can pick whatever bean you like, select the whole grain you have on hand, and mix and match seasonings based on your favorite flavors. For this recipe, I planned to use edamame but soon realized I didn’t have any in my freezer. What I did have was a bag of lima beans so lima beans it is. The original recipe from eatingwell.com called for brown rice but again, did not have any in my pantry so I grabbed the large bag of quinoa that has been in there since the beginning of quarantine. For seasonings, this recipe uses Thai-influenced flavors like red curry paste, peanut butter and lime juice. There are 3 separate steps with this recipe; the pickled salad, the burgers and the peanut dressing. Don’t let the length of this recipe deter you. Each step is very easy and it shouldn’t take more than 30 minutes from start to finish. Since you already have all of the ingredients out and are putting in the effort, I suggest doubling everything so you have extra for later in the week.

Here are a couple of tips to extend this recipe so you can use it for additional meals. The recipe makes 4 burgers but since you already have all the ingredients, I would double it. Make it in two batches unless you have a large food processor that could handle a double-batch. Shape into burgers but only cook the burgers you plan to eat and then freeze the uncooked patties on a sheet tray for a later date. I would also double the peanut sauce because this is a delicious sauce you can use to drizzle over roasted vegetables, salads, or use as a creamy veggie dip. And since you’re already cutting up the veggies for the pickled salad, slice extra so you can add them to sandwiches, salads or serve them as a delicious crunchy side-salad.