Amazing texture! I made these vegan so skipped the egg and the cheese but the flax is more than enough to bind the mixture without egg - just added a little water to the flax. Instead of the cheese I added nutritional yeast. Would like to play around more the spices but as a base this recipe is truly wonderful!
After trying several veggie burger recipes, I found this one to be my favorite. I used pecans and walnuts, melted cheese on a couple and skipped the pan frying at the end. The whole family loved these burgers.
My family of meat eating boys loved these burgers. I pureed the ingredients in the food processor, but next time I think I'll do it in batches...puree the beans but leave some of the rice and onions nuts whole to give it texture. But even with my mistake, we ate them all. awesome!
This was excellent. Okay, I added a little garlic salt and didn't have olives. I believe if I had the olives, I would not have added the garlic salt. I didn't have a food processor so I fought the good fight with a Bullet. The mixture was a little thick so I had to add a tsp of water while blending batches so it would blend. I skipped the skillet because it was fine without it. I will be getting me a fp, if for no other reason, to make these. It was work, but DE-LISH!!!
These were great! If I hadn't made them myself, I would think they were made of beef. In my oven, I had to cook them for a total of 24 minutes.
My husband is a vegetarian, and we have been looking for the best veggie burger recipe around--this is hands down the best one we have tried so far. We make a triple batch, and store it in our freezer--easy grab and go when we head to BBQ's during the summer. And so versatile by adding/exchanging other ingredients. Meat eaters like this recipe as well.
I made this vegan friendly by using chia seeds and water instead of egg, omitting the Worcestershire, and replaced the parm with grated vegan cheddar. They were delish, definitely my favorite vegan burger thus far. Will add to the rotation. Thanks Rebecca!
This was the best veggie burger I've had! I didn't have olives so just used a couple of tablespoons of olive tapenade. I also forgot to add the onions so added them before cooking them (let the mixture refrigerate overnight). After adding onions and forming the parties I put them in the freezer for about an hour while the grill heated up. Threw them in the grill and came out perfect!!!! Will try subbing the brown rice for toasted oats and different nuts just to experiment a little.
After trying all the store-bought veggie burgers I knew that I had to find a homemade version to eliminate the soy and other unwanted ingredients. These are the BEST! My husband loved all the flavors and natural goodness in them. I love that I can make a batch (or two) and throw them in the freezer before I cook them. I put one or two on a baking sheet in a 375 degree oven whenever we get a craving for them (and skip the stove-top step). We like to top them with a little mayo tomato slices salt and pepper.
I will try again some time
