Best Ever Veggie Burgers recipe

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Ingredients

1 (15 ounce) can pinto beans, drained and rinsed
1 onion, chopped
1 cup cooked brown rice
1 cup raw almonds
1 cup raw cashews
½ pound mushrooms, chopped
1 (2.25 ounce) can black olives
1 large clove garlic, chopped
1 cup Parmesan cheese
1 egg, lightly beaten
¼ cup ground flaxseed
1 teaspoon vegetable bouillon base (such as Better Than Bouillon®)
1 dash Worcestershire sauce

Nutrition Info

239.1 calories
carbohydrate: 17.5 g
cholesterol: 21.4 mg
fat: 15.6 g
fiber: 4.5 g
protein: 10.2 g
saturatedFat: 3 g
servingSize: -
sodium: 303.1 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

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

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

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

Recipe Yield

12 burgers

Recipe Note

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.

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