Ugh. What a cocky recipe title. But I’m serious. This thing is soooo great. I have sort of an attitude about veggie burgers because most restaurants don’t treat veggie burgers with the proper respect they deserve, man. They’re generally just some sad afterthought, a requirement for burger establishments so vegetarians don’t starve to death while at their restaurant. Can you tell I’m passionate about the subject? As a meat-eater, I eat veggie burgers all the time because I love them. I would never say that a veggie burger is necessarily better than a meaty, bacon-loaded burger with melty cheese on top, but I would say they’re just different – you can’t really compare the two. I don’t always want that kind of burger; sometimes I want to go lighter, fresher but still want to feel full. These veggie burgers are a mix of garbanzo beans, black beans, beets (!!), heirloom pink rice (can we talk about my love affair with fancy rice?), a bunch of spices and some red onion. They’re vegan, too! No egg to hold them together – the coldness from the fridge helps bind them. It’s vegan science. Since I’m not a vegan, I love adding cheese …

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