Veggieburger in Quantity (Dried)

A Make-Ahead, Mix-and-Match Veggie Burger Pantry Base

This is a do-it-yourself dry mix that lives in a jar on the shelf. Whir up corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour in the blender until coarsely chopped, mix it all together, and store it covered. When you want a veggie burger, scoop out a cup, hydrate with water, and pan-fry.

The blender step is the technique that makes this work. Pulsing each grain or bean separately gives you control over the texture: coarse for bite, fine for binding. Mixing them all in the blender at once just turns the soft ingredients to powder and leaves the hard ones intact.

The magic is the customization. Stir taco seasoning into one cup for chunky taco filling. Use pineapple juice in place of half the water plus a dash of soy sauce for Hawaiian burgers. Sloppy-joe mix turns it into a sloppy filling for buns. The dry base stays neutral so it can lean any direction.

Pro Tips

• Pulse, don’t run continuously. A few short pulses per grain gives the right coarse-chop texture without turning everything to flour.
• Store in a tightly sealed glass jar in a cool, dark cupboard. The mix will keep for several months.
• Start with less water than you think for firm patties. Add more for pancake-style burgers if that’s your preference.
• Let the hydrated mix sit 5 minutes before frying so the grains soften and the patty holds together.

Variations

• Add taco seasoning, curry powder, or smoked paprika to the cooking water for instant flavor.
• Stir grated cheese or breadcrumbs into the hydrated mix for extra binding.
• Use vegetable broth instead of water for richer-tasting burgers.