Recipe by Rebecca Winbauer
"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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1 (15 ounce) can
pinto beans, drained and rinsed
cooked brown rice
1 (2.25 ounce) can
1 large clove
egg, lightly beaten
vegetable bouillon base (such as Better Than Bouillon®)
After trying several veggie burger recipes, I found this one to be my favorite. I used pecans and walnuts, melted cheese on a couple and skipped the pan frying at the end. The whole family loved these burgers.
I have to say these burgers were very good. I halved the recipe, used quinoa instead of rice and probably ended up quadrupling the mushrooms (by mistake) so that's probably why they fell apart, but they were delicious nonetheless.
My husband is a vegetarian, and we have been looking for the best veggie burger recipe around--this is hands down the best one we have tried so far. We make a triple batch, and store it in our freezer--easy grab and go when we head to BBQ's during the summer. And so versatile by adding/exchanging other ingredients. Meat eaters like this recipe as well.
awesome! ill definitely make this again:)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Veggie Burgers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 140
Rated, reviewed, and ready to satisfy your sweet cravings.
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