BEST EVER VEGGIE BURGERS

Best Ever Veggie Burgers image

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.

Provided by Rebecca Winbauer

Categories Main Dish Recipes Burger Recipes Veggie

Time 55m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) can pinto beans, drained and rinsed
1 onion, chopped
1 cup cooked brown rice
1 cup raw almonds
1 cup raw cashews
½ pound mushrooms, chopped
1 (2.25 ounce) can black olives
1 large clove garlic, chopped
1 cup Parmesan cheese
1 egg, lightly beaten
¼ cup ground flaxseed
1 teaspoon vegetable bouillon base (such as Better Than Bouillon®)
1 dash Worcestershire sauce

Steps:

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.
Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Form bean mixture into 12 patties and arrange onto a non-stick baking sheet.
Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more.
Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 21.4 mg, Fat 15.6 g, Fiber 4.5 g, Protein 10.2 g, SaturatedFat 3 g, Sodium 303.1 mg, Sugar 2.5 g