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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."
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 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
Instructions :
Prep : 20M | Cook : 12M | Ready in : 55M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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