Best Ever Veggie Burgers

Best Ever Veggie Burgers After trying many different recipes for a healthier, non-soy veggie burger, I came up with this. It’s really versatile and you can use any combination of nuts and beans. After the baking step, you can brown in a frying pan, throw on the grill to brown, or freeze to use later.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 35 mins

    TOTAL : 55 mins

    SERVING : 12

    YIELD : 12 burgers

  • Process pinto beans, onion, brown rice, almonds, cashews, mushrooms, black olives, and garlic in batches in a food processor until completely chopped; transfer to a large mixing bowl.

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  • Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Form bean mixture into 12 patties and arrange onto a non-stick baking sheet.

  • Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more.

  • Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side.

Per Serving: 239 calories; protein 10.2g; carbohydrates 17.5g; fat 15.6g; cholesterol 21.4mg; sodium 303.1mg.