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Homemade Veggie Burgers
Vegetarians and meat-eaters alike will enjoy these homemade veggie burgers. They are a delicious and satisfying option to incorporate into your weekly meatless meals.
Use a food processor to coarsely chop the nuts. Move the nuts to a large bowl, then chop the onion and pepper in the food processor.
In the large mixing bowl, add the onions and pepper mixture, along with the breadcrumbs, eggs, and cheese. Mix well.
Form patties with ½ cup of mixture for each patty. Immediately drop them onto a hot nonstick skillet. If you need a bit more moisture to form the patties, add another egg.
Press down with a spatula to flatten the patty, and cook the burger until crisp on one side. Then flip it over and continue cooking until warm in the center and crisp on both sides, about 5-7 minutes.
Serve immediately, refrigerate to heat up later or freeze the patties.
Consider making a double batch and freezing some for later. Place cooked patties between wax or parchment paper, in an airtight container. Freeze them laying flat. Be sure to label container with the contents and a date. Eat within three months.
Recipe adapted from: My Southern Health
Ingredients
Directions
Use a food processor to coarsely chop the nuts. Move the nuts to a large bowl, then chop the onion and pepper in the food processor.
In the large mixing bowl, add the onions and pepper mixture, along with the breadcrumbs, eggs, and cheese. Mix well.
Form patties with ½ cup of mixture for each patty. Immediately drop them onto a hot nonstick skillet. If you need a bit more moisture to form the patties, add another egg.
Press down with a spatula to flatten the patty, and cook the burger until crisp on one side. Then flip it over and continue cooking until warm in the center and crisp on both sides, about 5-7 minutes.
Serve immediately, refrigerate to heat up later or freeze the patties.