Description
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
- ½ pound mushrooms, chopped
- 1 (2.25 ounce) can black olives
- 1 large clove garlic, chopped
- 1 cup Parmesan cheese
- 1 egg, lightly beaten
- ¼ cup ground flaxseed
- 1 teaspoon vegetable bouillon base (such as Better Than Bouillon®)
- 1 dash Worcestershire sauce
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 12