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.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
12 burgers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

239 calories; protein 10.2g 21% DV; carbohydrates 17.5g 6% DV; fat 15.6g 24% DV; cholesterol 21.4mg 7% DV; sodium 303.1mg 12% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2015
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! Read More
(11)

Most helpful critical review

Rating: 3 stars
07/31/2015
I will try again some time Read More
(1)
25 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2015
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! Read More
(11)
Rating: 5 stars
01/18/2014
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. Read More
(10)
Rating: 5 stars
02/27/2015
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! Read More
(9)
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Rating: 5 stars
09/01/2015
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!!! Read More
(7)
Rating: 5 stars
05/23/2015
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. Read More
(4)
Rating: 5 stars
06/22/2014
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. Read More
(4)
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Rating: 5 stars
03/27/2016
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. Read More
(2)
Rating: 5 stars
01/24/2016
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! Read More
(2)
Rating: 5 stars
07/26/2015
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. Read More
(2)
Rating: 3 stars
07/31/2015
I will try again some time Read More
(1)
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