You need a solid veggie burger recipe in your arsenal.  One that you can make on the fly or make in volumes and freeze.  One that you can customize and add to based on what you have in the fridge (pickles? sauteed mushrooms and veggies? sriracha mayo? all of the above?).  One that you can easily and confidently pull out of the freezer when some friends unexpectedly show up for happy hour at your place (hey, it happens) or when you’re hungry and don’t want to eat junk food (this is better for you than a regular burger).

You can find the full recipe from Guy Fieri and the Food Network here and you should make it right now and fill up your freezer.

My notes:

– Because of the ratio of beans needed, I usually make double the recipe and just use the whole cans of beans.

– when mixing everything together, I tend to smash up the beans for a better burger consistency

– I made them into sliders instead of full on burgers so they are easier to freeze.  Basically roll them into 1.5 in balls and flatten a bit.

– These burgers taste really good with Hawaiian rolls and cheddar cheese but are versatile so be creative with your burger toppings.

– The flavor profile is awesome so sometimes I break up the  patty and scramble it with eggs for really tasty breakfast burritos.

– I can never find hungarian paprika so I just use regular, tastes fantastic.