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.
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
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