best ever veggie burgers

Ingredients

• Servings: 12
• 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 large clove garlic, chopped
• 1 cup parmesan cheese
• 1 egg, lightly beaten
• 1/4 cup ground flaxseed
• 1 teaspoon vegetable bouillon base (such as better than bouillon®)
• 1 dash worcestershire sauce

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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 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.