I have most of my cookbooks at work, but off the top of my head I can think of a couple. Moosewood has a lentil walnut burger that calls for egg, but I've always left it out.
The OLD New York Times Natural Foods Cookbook has a number of good recipes. THe one I used to make all the time has grated beets, carrots, onion, and some other veggies in it. I think the binder was wheat germ or something. It was the best burger I ever had. Unfortunately, I can't find my NYT book. I really hope I didn't loan it out because I'll never get it back.
If you're interested in the lentil walnut burger recipe, let me know and I'll send it off in the morning.
Edited to add the following recipe. I never used millet or pumpkin seeds. This is very similar to what I remember. I'll admit it's a little strange, but it is sooo good with mayo, mustard, L,T, and red onion on a whole grain bun.
Beet Veggie Burger
2 tablespoons vegetable oil
3 small beets, scrubbed well (about 1 pound)
1 medium yellow onion, peeled and chopped (roasted)
1 mediun carrot ( scrubbed and roasted)
2 cloves garlic, peeled and minced
3-4 good quality beet green leaves
½ cup walnut pieces
1 cup raw millet (yields about 4 cups cooked, I use 3. Reserve the rest and use in soup, pilaf or whatever else…)
2 slices of whole wheat bread (toasted in the oven after the veggies are done,so they are a little moist inside but lightly toasted outside)
½ C Wheat germ (optional) I used it
¼ cup pumpkin seeds (optional) Didn’t use
Salt and pepper to taste
1. Preheat the oven to 375 degrees. Drizzle 1 tablespoon of the oil on a baking sheet. Cut the beets into quarters and place them on the sheet pan. Add the onion, carrot and garlic too. Lightly season with salt and pepper. Bake until the beets are cooked, about 25-30 minutes, or until a knife enters the beet easily. Let the vegetables cool for at least 10 minutes.
2. Meanwhile, cook the millet. Bring 2 cups of water to a boil, and add the millet. Cook the millet for 30 minutes, over very low heat, and covered. Place the millet in a large bowl and let cool for a few minutes.
3. In a food processor, combine the walnuts, the bread, the garlic and the pumpkin seeds or wheat germ if using . Process until the bread is nice fine crumb texture. Add this to the millet. Then add the vegetables to the processor and run the processor until the mixture is chopped well. Add this to the bowl as well. Stir well with a large spoon, and season liberally with salt and pepper. When the mixture is thoroughly mixed chill for 1 hour. Next form burgers with your hands, packing them down into a nice even height.
4. To cook the burgers, heat the remaining 1 tablespoon oil in a sauté pan, over low heat. When the pan is hot, add the burgers. Do not move them once they are in the pan, this will cause them to fall apart. Let cook for a few minutes then flip them and continue cooking for a few minutes. You want to develop a nice caramelized crust. Repeat with the remaining burgers, or freeze them in individual baggies.