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 caloriescarbohydrate: 17.5 gcholesterol: 21.4 mgfat: 15.6 gfiber: 4.5 gprotein: 10.2 gsaturatedFat: 3 gservingSize: -sodium: 303.1 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Best Ever Veggie Burgers
Directions
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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.
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.