Mark Bittman has a terrific article in today's New York Times about why homemade veggie burgers taste so much better than most of the store bought varieties. The secret to a good DIY veggie burger is simple, according to the self-proclaimed Minimalist: start with a base of tofu, nuts, beans, or vegetables; add a binder of some sort, such as an egg, breadcrumbs, or mashed potatoes; blend in the food processor; pan-fry in a bit of oil.