Best Ever Veggie Burgers

Best Ever Veggie Burgers

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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Ingredients

55 m servings 239 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

I will try again some time

Most helpful
Most positive
Least positive
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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...

My family of meat eating boys loved these burgers. I pureed the ingredients in the food processor, but next time I think I'll do it in batches...puree the beans but leave some of the rice and on...

Amazing texture! I made these vegan so skipped the egg and the cheese but the flax is more than enough to bind the mixture without egg - just added a little water to the flax. Instead of the che...

These were great! If I hadn't made them myself, I would think they were made of beef. In my oven, I had to cook them for a total of 24 minutes.

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 f...

This was the best veggie burger I've had! I didn't have olives, so just used a couple of tablespoons of olive tapenade. I also forgot to add the onions, so added them before cooking them (let ...

This was excellent. Okay, I added a little garlic salt and didn't have olives. I believe if I had the olives, I would not have added the garlic salt. I didn't have a food processor so I fough...

After trying all the store-bought veggie burgers, I knew that I had to find a homemade version to eliminate the soy and other unwanted ingredients. These are the BEST! My husband loved all the f...

These were SOOOO good! We skipped the black olives and mushrooms and put in green pepper. Makes 12 so the leftovers were wrapped individually and frozen for lunches. Perfect!

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