Best Ever Veggie Burgers Popular Recipes

bymalihtriangga -Januari 07, 2020

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Best Ever Veggie Burgers

"After trying many one of a kind recipes for a more healthy, non-soy veggie burger, I got here up with this. It's absolutely flexible and you can use any mixture of nuts and beans. After the baking step, you can brown in a frying pan, throw on the grill to brown, or freeze to apply later."

Ingredients :

1 (15 ounce) can pinto beans, drained and rinsed
1 onion, chopped
1 cup cooked brown rice
1 cup uncooked almonds
1 cup uncooked cashews
1/2 pound mushrooms, chopped
1 (2.25 ounce) can black olives
1 huge clove garlic, chopped
1 cup Parmesan cheese
1 egg, gently beaten
1/four cup ground flaxseed
1 teaspoon vegetable bouillon base (along with 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; transfer to a big blending bowl.
Mix Parmesan cheese, egg, flaxseed, vegetable bouillon, and Worcestershire sauce into the bean aggregate. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 stages F (one hundred ninety levels C).
Form bean mixture into 12 patties and set up onto a non-stick baking sheet.
Bake burgers in preheated oven for 10 mins, flip, and maintain baking until cooked through, about 10 mins more.
Heat a skillet over medium warmness. Cook burgers in warm skillet till browned, 3 to 5 mins in line with side.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it calmly, and make clean-up less complicated.

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