I'm always on the lookout for new, interesting, and delicious veggie burger recipes. I really enjoy complex burgers with many flavors and textures, but they can take a while to make, especially when there are vegetables and grains that need to be pre-cooked.
One of my favorite veggie burger substitutes are Morning Star Farm's Chik'n patties. They are one of the faux meat products my husband will willingly eat, and they are quick and easy to prepare. However, they're quite processed and depending on your outlook, it's arguably healthier to just eat an organic chicken breast. When I saw this burger, it seemed to be quite similar to the chik'n patties. It relies heavily on eggs to give it a great protein punch and flavor, and sprouts to give it an interesting texture. I was hopeful with this recipe, and thought I might not call it the ultimate veggie burger, it was delicious! I modified the original recipe just a bit, and got 6 patties. This recipe was very easy and came together quickly.
While I normally shape my patties and freeze them, this time I cooked them, cooled them, and then froze them. I'm hoping that this technique yields better results when it comes to reheating the veggie burger for a quick weeknight dinner.