A Veggie Burger That Will Please All Body Types

Eating right in general is hard and eating right for your body type is even harder. Food should be enjoyable and delicious, not stressful.  With this in mind, I've created a veggie burger that can be easily modified to satisfy all body types. 

Serves: 9-10

Prep time: 10-15 minutes

Cooking time: 15 minutes

                                                         Kapha veggie burger served over a bed of arugula and a side of polenta. 

                                                         Kapha veggie burger served over a bed of arugula and a side of polenta. 

 

Vata Veggie Burger

1 cup cooked rice 

28 oz cooked lentils 

2 eggs

3/4 cup grated beet or carrot

1 small onion (finely chopped)

1 tsp cumin

1 tsp thyme 

1  1/4 tsp salt

1 cup wheat bread crumbs 

 

Pitta Veggie Burger

1 cup cooked barley 

2 14 oz cans of chickpeas

2 eggs

3/4 cup grated zucchini

2 cloves crushed garlic

1 tsp coriander

1 tsp cilantro

1 1/4 tsp salt

1 cup wheat bread crumbs

 

Kapha Veggie Burger

1 cup cooked barley 

2 14 oz cans of chickpeas or black beans

2 eggs

3/4 cup grated carrot

2 cloves crushed garlic

1 small onion (finely chopped)

1 tsp cumin

1 tsp chilli pepper or paprika

1 cup bread crumbs (if possible not made of  wheat, oats, or rice)

 

Directions

Cook barley/rice as normal. 

In a large bowl, mash beans/lentils.  Add the remaining ingredients and mix. 

Preheat large skillet and 2-3 tbs of oil on low - medium heat. 

Using spoon or hands, make patties from burger mixture (1/2 cup of the mixture will make a regular sized burger).   Cook each side for about 7 minutes or until golden brown. 

Precooked burgers are good up to 5 days if kept refrigerated. Raw or precooked burgers can last up to 3 months if kept frozen.