These beanie burgers are quick and simple to make, provide high quality protein, have a firm texture, and taste mighty good. Rather than water, used chicken stock for cooking the quinoa. Used panko for the bread crumbs. To brown the patties on the outside, lightly misted a pan w/ olive oil to avoid using 3 tablespoons of oil per the recipe. The patties held firmly together while cooking but I dried the beans with a paper towel after rinsing and draining them, and also placed the patties in the freezer for 15 minutes before cooking them. Like some other reviewers commented, the cooked patties tended to crumble easier than real burgers when placed in a bun with fixings but still more cohesive than other eating experiences w/ veggie burgers. Pita or flat bread would make it easier to eat. Many omnivores will enjoy eating these beanie burgers which helps if cooking for those who are vegetarians and those who are not. While doubtful most omnivores will eliminate eating a grilled juicy hamburger because of these faux burgers, it’s nice to have a wide array of recipes to keep things interesting. Thank you Laura and Leslie for sharing.
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These beanie burgers are quick and simple to make, provide high quality protein, have a firm...