Once upon a time, I ran a vegetarian restaurant in a college town, and one of its signature dishes was the “Big Veg.” The Big Veg was a scratch-made soy veggie burger.
As such, it was pretty good for its time, but it needed some serious updating. These days, I want something better than “pretty good.”
As a vegetarian during my late teens and twenties, I ate my fair share of veggie burgers. After college I started making my own, improving on the store-bought burgers I’d come to rely on by making my own zesty bean burger packed with herbs and subtle spices.
The recipe has come a long way since those days, and the latest version is this tender white bean number with double pesto—some goes in the burgers and some goes into a creamy sauce over top.
These veggie burgers cook up like a dream. They’re sure to be a winner for meat eaters and vegetarians alike.