Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.
Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.