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1
Blend your ingredients in a food processor or blender, stopping as needed to scrape the sides, until the mixture is the texture of wet Play-Doh. If it's too thin, add more dry ingredients; if it's too thick, add more flavoring.
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2
Set a nonstick skillet over medium heat and add 1 Tbsp of olive oil. Transfer the bean mixture to a bowl and wet your hands. Scoop out the bean mixture and press into six bun-sized patties. Slip them carefully into the hot oil, one at a time, until the pan is full but not crowded. Cook the patties until they acquire a crispy crust, about 4 minutes on each side.
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3
There's no need to overthrow the holy trinity of lettuce, tomato, and onion, but the inspired burger chef may want to switch it up. Layer on big flavor with these under-the-radar toppings.
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4
Pickled jalapenos
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They deliver the acidic bite of red onion but with the added perk of capsaicin. Buy the presliced kind for no-prep heat.
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Roasted red peppers
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Red peppers are not only appealing to the eye but also have more than twice the vitamin E and 10 times the vitamin A of green peppers. The jarred roasted kind work great-just blot off any excess marinade.
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Avocado
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There's relatively little fat in beans or grains, but by adding avocado you'll restore the rich mouthfeel you've come to expect from a burger. To identify a ripe, creamy avocado, give it a gentle squeeze; it should yield slightly.
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10
Pineapple
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11
Drop full rings onto a grill or grill pan and give them a few minutes on each side for crispy, caramelized stripes. Canned rings work fine, but pat them dry with a paper towel first.
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PER SERVING: 170 calories, 7grams (g) protein, 28g carbohydrates (6g fiber), 4 g fat, 150 milligrams sodium
