Burgers will translate into Dutch ingredients

"Twenty years from now you will be more disappointed by the things you didn't do than by the ones you did do. So throw off the bowlines, sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

So it is that I'm following a dream I've had since I first set foot in Europe at age 15: I'm moving abroad - specifically, to the Netherlands, home of some of the tallest people in the world, the impossibly crisp kroketten, and never-ending rows of bicycles.

Amsterdam, where I'll be living, has one of the most diverse populations in Europe, with people from Indonesia to Turkey, Morocco to Suriname. Each culture brings with it delicious dishes from the home country - spicy curries with hot, flaky roti; tagines full of vegetables; and the famous gut-splitting rijsttafel, an Indonesian feast.

Eating my way through Holland (and its neighbors) will be half the fun of living there. And the country is quite vegetarian-friendly these days. That should provide me with plenty of ideas for the future; this is my last regular Accidental Vegetarian column, but I'm hoping to weigh in now and then with a recipe or two.

As I leave the United States, my mind wanders to the things I won't have: tacos, perfect end-of-summer tomatoes and messy, drippy burgers.

But I look forward to new cuisines, to sharing meals with new friends, and to enjoying the long summer nights on one of the many rooftop terraces that dot the city.

Some of my favorite dishes will translate to Dutch ingredients, including vegetarian burgers. Mine are bean-based, so I'll be able to make them there, setting out condiments for a make-your-own feast (another "American" thing, according to Dutch friends). Don't forget the ketchup.

Vegetarian "burgers" won't fully take the place of the real thing - they lack the juiciness and bite that meat offers. But what they do offer is a healthy option that serves as a perfect conduit for whatever flavors you choose.

White Bean Sliders taste of roasted red peppers and fresh herbs, along with the earthiness of the beans. The Black Bean Burgers have a heftier texture. Both are much softer than regular burgers - it's the nature of the beast - but that doesn't mean they're less satisfying.

Both accompanying burger recipes can be made regular-size or as sliders. They can be a bit crumbly, so don't make them too big. The softness of the mixture does yield a creamier middle, but if you would like them firmer, add an extra egg or some more breadcrumbs. Or go totally vegan and leave out the egg altogether.

Flipping can be a bit challenging, so use an offset or wide spatula. Or bake in the oven at 350 degrees for about 15 to 20 minutes, flipping once halfway through.