Bill's Veggie Burgers

Vegetarian patties live or die by their binder, and this recipe gets it right by leaning on cooked lentils and grated potato to provide structure, with cornmeal pulling the moisture into something that actually holds together. The lentils simmer down with onion, basil and a pinch of cayenne until soft, then the cornmeal mixture (Dijon, soy sauce, apple cider vinegar and a splash of vegetable juice) goes in to bind everything. Garlic and parsley land at the end so they keep their punch. Once the mass cools enough to handle, shape into patties and grill over hot coals for a smoky char or bake at 425°F (220°C) for 25 minutes for a crispy crust without the fire. The grated potato is the secret here. As it cooks it releases starch that locks the burger together so it doesn’t fall apart on the spatula.

Pro Tips

• Let the mixture cool fully before forming patties. Warm patties slump on the grill and crack apart.
• Grate the potato on the coarse side of a box grater and squeeze out excess moisture in a clean towel before adding it. Drier potato means crispier edges.
• Oil the grill grates well or use a cast iron pan on the grill the first time. These patties stick more than meat burgers.
• Make a double batch and freeze the extras raw between sheets of parchment. Cook from frozen, adding 5 minutes to the bake time.

Variations

• Use tamari instead of soy sauce to make the recipe gluten-free.
• Smash a half cup of cooked black beans into the mix in place of some of the lentils for a different flavor profile.
• Add a tablespoon of smoked paprika or a teaspoon of cumin for a smokier, more savory patty.