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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
These 5-star veggie burgers have it all over frozen burgers.
See how to make juicy grilled burgers loaded with good stuff.
See how to make rich toffee with chocolate and nuts.