Best Ever Veggie Burgers

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 239 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.

Step 4

Form bean mixture into 12 patties and arrange onto a non-stick baking sheet.

Step 5

Bake burgers in preheated oven for 10 minutes, turn, and continue baking until cooked through, about 10 minutes more.

Step 6

Heat a skillet over medium heat. Cook burgers in hot skillet until browned, 3 to 5 minutes per side.