When I first browsed through this book, I was excited to see several recipes for veggie burgers. I have been trying to move away from products made from highly processed soy isolates, but I find I am not overly fond of burgers that don't have any chew, and won't hold together. I was even more excited when I saw that many of the burger recipes here included vital wheat gluten as part of the mixture, which looked to me would add both chew and stick-ability. So, the second recipe I tried was the "White Bean and Walnut Patties", page 122. Because the recipe gave the option of baking the patties, I did not have to include the 2 tablespoons of oil required if I chose to fry them. I baked them on a non-stick cookie sheet lined with parchment paper, so no oil was required here either.
For some reason, even after following the directions exactly, once I had blended all the ingredients, the mixture was too dry to hold together. I ended up adding about 4-5 tablespoons water to the blended ingredients to obtain the desired consistency. Other than that, I did not have to alter any of the ingredients. I did, however, make six burgers instead of the four suggested. This is just a matter of personal taste, as I prefer my burgers a little thinner and flatter than most recipes suggest.