Most ingredients can be found in the produce or the healthy and sustainable bulk section of the Olympia Food Coop.

From Nutrition MD:

Bean and Grain Burgers
Makes 10 to 12 burgers

Bean and Grain Burgers are not only tastier than typical burgers, but healthier as well.

1/2 onion, finely chopped
1 tablespoon vegetable oil
1 19-ounce can garbanzo beans, drained, rinsed, and ground or coarsely chopped
3 slices whole-wheat bread, blended in food processor
1/4 cup tahini
1/4 cup tamari
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 cup cooked brown rice
1/3 cup raw wheat germ
10 - 12 multi-grain hamburger rolls

Sauté onion in vegetable oil. Then mix all ingredients, except wheat germ, and form into patties. Coat each patty with raw wheat germ, and grill on a non-stick surface. Serve on multi-grain roll with your favorite toppings.

Tofu Burgers
Makes 6 burgers

These burgers are quick and easy to make. The ingredients can be mixed in advance and stored in the refrigerator for up to a week. Form and cook the patties as needed. Or you can make and cook all the patties at once, then store them in the refrigerator and reheat them in a toaster oven or microwave. For grilled burgers, precook the patties as directed, then put them on the grill.

1 pound firm tofu, mashed
1/2 cup rolled oats
1 slice whole-wheat bread, finely crumbled
1/2 cup finely chopped onion, or 2 tablespoons onion powder
1.5 tablespoons finely chopped fresh parsley
3 tablespoons soy sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 vegetable oil spray
6 whole-wheat burger buns
6 lettuce leaves
6 tomato slices
6 red onion slices

Mix tofu, oats, bread, chopped onion, parsley, soy sauce, basil, oregano, cumin, and garlic powder and knead for a minute or so, until mixture holds together. Shape into patties. Brown on both sides in a vegetable oil sprayed or non-stick skillet. Serve on a bun with lettuce, tomato, and red onion slices.

Variation: To bake burgers, place patties on a vegetable oil sprayed or non-stick baking sheet. Bake at 350°F for 25 minutes, or until lightly browned.

Lentil Burgers
Makes 8 3-inch burgers

1 small onion, chopped
1/2 cup dry short-grain brown rice
1/2 cup dry lentils
3/4 teaspoon salt
2 cups water
1 small carrot, finely chopped
1 medium celery stalk, finely chopped
2 teaspoons stone-ground mustard
1 teaspoon garlic powder
1 vegetable oil spray

In a medium saucepan, combine onion, rice, lentils, salt, and water. Bring to a slow simmer, then cover and cook for about 50 minutes, or until rice and lentils are tender and all the water has been absorbed.

Add carrot, celery, mustard, and garlic powder to the hot lentil mixture. Stir to mix, then chill completely (you can make the patties while the mixture is still warm, but forming is much easier once it is chilled).

Form mixture into 3-inch patties. Lightly coat a large non-stick skillet with vegetable oil spray. Cook patties over medium heat for about 4 minutes per side, or until lightly browned.