Best Ever Veggie Burgers Recipe - Allrecipes.com
Best Ever Veggie Burgers Recipe
  • READY IN 55 mins

Best Ever Veggie Burgers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 burgers Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Jan 18, 2014

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.

 
Jun 22, 2014

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.

 
Oct 19, 2013

awesome! ill definitely make this again:)

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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