We’ve done a few veggie burgers on SKCC, and as the summer starts to sneak in, they’re always a welcome addition to an alfresco spread. These take the flavors of a falafel or your favorite curry and wrap them into a burger, topped with a tangy carrot slaw.

They store great in the fridge or freezer, and while a touch dry on their own, with the slaw, sauces and some avocado, make for the perfect meal.

They are too delicate to grill but would be fine par-cooked in the oven for about 5 minutes and finished on a flat top if you’re committed to the outdoor cooking experience.

Don’t have chickpeas? White beans will sub in just fine. Don’t like curry? Swap it with an aromatic spice of your choice. These are pretty riffable.