Simo and Cicci recommend

Store the veggie burgers in the fridge even uncooked for about 2 days. Alternatively, you can freeze them.

To make gluten-free burgers, use breadcrumbs labeled gluten-free.

For a completely vegetarian and vegan yogurt sauce, use soy Greek yogurt.

You can substitute escarole with spinach or other cooked greens like Swiss chard or chicory, just make sure they are completely dry.

For these burgers, you can use either canned pre-cooked chickpeas, rinsing them well from the preservation water, or dry chickpeas to soak in cold water overnight and then cook the next day until tender.

If you don’t like garlic, you can omit it or replace it with half a chopped onion or shallot.

For the breading, you can also simply use breadcrumbs or crushed corn flakes.

You can omit the mozzarella or replace it with lactose-free cheese or vegan cheese.

You can omit the mozzarella or replace it with lactose-free cheese or vegan cheese.