The veggie burgers are kindof thown together with whatever I have. I prefer to panfry them all, they just get too dry on the barbeque.
Blackbean burgers I actually run through my kitchenaid meat grinder (makes a nice texture). I just throw in whatever veggies I have kindof with a mexi theme (onions, peppers, mushrooms, garlic, zuchinni) and spices (cumin, chili powder, paprika, onion/garlic powder, oregano, cilantro) add some binder (wheat gluten, oats, cooked rice or bread crumbs) until it's a not too wet consistency.. Then I just shape them and freeze on a cookie sheet.
Chickpea burgers are pretty much falafals - Garlic, ginger, cilantro, a jalapeno, smashed chickpeas, a bit of oil, some flour for binder and salt and pepper.
Mung bean patties same sort of thing ginger, garlic, onion, maybe some leftover cooked grains, plus some cooked greens thrown in (spinach, chard ect) .. They turn out really bright green!
And the yam burgers I think I got off here a long time ago.. A personal favorite!
It's about 2 cups cooked navy beans mashed with 1 bunch chopped cooked greens (kale or chard)
1 medium yam shredded and sauteed in olive oil with salt and pepper and a pinch of nutmeg. Mix all together and shape into patties..
Yummy! Sometimes I just eat the patties ontop of a salad and sometimes I do in a bun or pita.