So, admittedly, I am a vegetarian who has always hated veggie burgers. Sure, I'll choke one down on the rare occasion when nothing else is available or when I hear "rave reviews" from others...but 99% of the time, they just are yucky. Soggy, soft and mushy are common issues, regardless of their base (bean, tvp, quinoa, etc..) So, when I came across a fellow blogger's recipe...and read that she, too, could not stand mushy, nasty veggie burgers, I had to give it a try. Wow. Thank you so much to Angela of Oh She Glows
Little's Market in Cabbagetown, for being a great place to pick up everything from organic eggs to Spanish wine, to macaroni and cheese. A very useful bodega in a neighborhood with no grocery stores for miles. I've made these a couple times, and really enjoy using sunflower seeds. I tried with pepitas and sesame seeds, and those were great, too. If you are using almonds, I'd make sure to rough chop them. I ground them a little too fine, and missed the texture that a rough chop provided.
Additionally, I decided to make some honey wheat rolls for my burgers. This is a recipe I have used before--the only difference is that I allowed them to rise an additional 45 minutes or so, after shaping the buns. (wow!! that post I linked to is ANCIENT)