Best Ever Veggie Burgers The Best Recipes

Sunday, 22 August 2021

Best Ever Veggie Burgers

"After trying many special recipes for a more fit, non-soy veggie burger, I got here up with this. It's truely versatile and you may use any combination of nuts and beans. After the baking step, you could brown in a frying pan, throw at the grill to brown, or freeze to use later."

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
1/2 pound mushrooms, chopped
1 (2.25 ounce) can black olives
1 huge clove garlic, chopped
1 cup Parmesan cheese
1 egg, lightly beaten
1/4 cup floor flaxseed
1 teaspoon vegetable bouillon base (such as Better Than Bouillon®)
1 dash Worcestershire sauce

Instructions :

Prep : 20M	Cook : 12M	Ready in : 55M

Process pinto beans, onion, brown rice, almonds, cashews, mushrooms, black olives, and garlic in batches in a food processor until absolutely chopped; switch to a large mixing bowl.
Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean combination. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 tiers F (a hundred ninety degrees C).
Form bean aggregate into 12 patties and set up onto a non-stick baking sheet.
Bake burgers in preheated oven for 10 mins, turn, and retain baking till cooked via, approximately 10 mins more.
Heat a skillet over medium heat. Cook burgers in hot skillet until browned, three to five minutes in keeping with aspect.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it lightly, and make clean-up less complicated.

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