Veggie burgers are one of my favorite things ever.

I just love the endless possibilities for flavor combinations and their versatility. You can eat them with a bun, with out a bun, hot, cold, crumbled on salad, stuffed in a tortilla, smothered in ketchup, or crumbled over rice/quinoa/polenta, etc. The best part is doubling the recipe takes hardly any extra time and then you have a stocked fridge for quick meals and lunches. Or, you can freeze the leftovers.

I could go on but let’s just get to it.