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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Green Goddess Veggie Burgers

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Say hello to grilling season with these flavor-packed veggie burgers! Serve in buns, over salad, or all on their own. Any way you serve them, don't skip the creamy Green Goddess sauce over top!

How to Make Veggie Burgers
Photography Credit: Nick Evans
Trust me, I love grilled meats as much as the next dude blogger, but I also want to feed something delicious to my vegetarian friends, and store-bought frozen veggie patties don’t always get the job done. I find so many of them to be under-seasoned and mushy.
So, say hello to these Green Goddess Veggie Burgers!

HOW TO MAKE A DELICIOUS VEGGIE BURGER

These burgers are packed with spices such as cumin and paprika and a few other ingredients to keep them together on the grill. I like to start the burgers with a chickpea base, which gives them a great mouth feel—that’s a fancy way to say they feel good, texture wise—and can handle the heat of a grill. Carrots join the party to bring a little sweetness and color!
They are so packed with flavor that you won’t miss the beef. Even my three-year old ate an entire burger!

Veggie Burger Recipe with Green Goddess Dressing make the burgersHomemade Veggie Burgers with Chickpeas grill the veggie burgers

HOW DO THESE VEGGIE BURGERS HOLD UP TO GRILLING?

One issue with veggie burgers that comes up often is how they hold up on the grill. Will they fall apart? These hold up great assuming you have a clean grill, which means the burgers won’t stick and will be easy to flip. If you’re really worried about sticking you can brush the grill with a little oil as well, or use a grill pan.
To help the patties hold together on the grill, it also helps to make the patty mixture in advance and let it chill for a bit in the refrigerator if you have the time. That said, you can also make them right away, but be aware that the patties might be a bit more delicate.

WHAT TO SERVE WITH THESE VEGGIE BURGERS

This whole meal gets a little lift with this herb-packed, creamy green goddess sauce. I based this sauce on the classic Green Goddess Dressing but added some avocado to thicken it and make it easier to slather on burgers.
These veggie patties are also flavorful enough to be served on their own or over salad. This makes serving them to guests who can’t have gluten pretty easy—just make sure you’re using gluten-free bread for the breadcrumbs, to bind them. Just spoon the Green Goddess sauce over top and serve!
Say hello to grilling season with these beautiful homemade veggie burgers!

Veggie Burger Recipe with Green Goddess Dressing



Green Goddess Veggie Burgers Recipe

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  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Chilling time: 1 hour
  • Yield: 6 burgers
If you don’t have access to a grill, you can absolutely cook these in a skillet. Form the patties and cook them with a little oil in a skillet over medium heat for 4 to 5 minutes per side until they brown slightly and firm up.
You will almost certainly have leftover green goddess sauce. It’s a great dip with fresh veggies or you can thin it out a bit with a dash of vinegar and olive oil and make a salad dressing out of it. It’ll safely keep in the fridge for at least a week, but then will start to lose some of its fresh herb flavors.

INGREDIENTS

For the veggie burgers:
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 medium carrot, grated, about 1 cup loosely packed
  • 1 clove garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup breadcrumbs
For the Green Goddess Sauce:
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 ripe avocado
  • 1/2 cup fresh parsley
  • 1/4 cup tarragon
  • 3 tablespoons minced chives
  • 2 tablespoons lemon juice
  • Salt and pepper
To serve:
  • 6 burger buns
  • Green lettuce
  • Sliced red onion
  • 6 slices Monterey Jack (or any good melting) cheese (optional)

METHODHIDE PHOTOS

1 Make and chill the patty mixture: In a food processor, add the chickpeas, grated carrot, garlic, and spices. Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until mixture is evenly mixed.
Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.
Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties.
Veggie Burger Recipe with Green Goddess Dressing make the burgers
2 Shape the patties: Divide burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill. If you're not grilling right away, loosely cover the patties and store in the refrigerator until you're ready to grill.
How to Make Veggie Burgers
3 Make the Green Goddess Sauce: Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and an even consistency. It should be thick enough to hold its shape on a spoon. Taste the sauce and season to your liking with salt and pepper.
This sauce can also be made a few days ahead and kept refrigerated.
Homemade Veggie Burgers with Chickpeas make the Green Goddess dressing
4 Prep all other burger ingredients: Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.
5 Preheat the grill: Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients (lettuce, red onion, cheese).
6 Grill the burgers: When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil.
Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling.
Homemade Veggie Burgers with Chickpeas grill the veggie burgers
7 Serve: Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.
Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.
How to Make Veggie Burgers serve the burgers

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