In another attempt to make a veggie burger, I move on to a new base. Usually, a bean or legume foundation makes a hefty burger with enough density and thickness to sustain the expectations we have for a burger. However, experimenting is key in order to find new and improved ways to enjoy a burger, but without all the heft. This veggie burger recipe does just that. Its base is comprised of Swiss chard stalks! I rarely eat Swiss chard (they usually find their way into my green juices), but their stalks are incredibly delicious. Who knew!?