Originally Posted by cstadt
I would freeze them uncooked, personally. But I think it could go either way. I don't know how well they hold up before they're cooked, though. I haven't actually made this recipe.
Thank you for your opinion. I was thinking the same thing. I am going to get the ingredients and try this recipe.
Here is another veggie burger recipe I found. The only thing I see that could be wrong with it is there's really no binding ingredient in the recipe. I guess if the recipe needed it, flour could be added. Anyway, I thought I'd add this recipe in case anyone is interested. I plan to try both these recipes and others until I find one I like best.
I've never even eaten a veggie burger until yesterday and I loved it. It was the BK veggie burger. I've read pros and cons on it, but I thought it was great!
* 2 tbsp vegetable oil
* 1 onion, diced
* 1 clove garlic, minced
* 3 green onions, diced
* 1/2 tsp cumin
* 3/4 cup diced fresh mushrooms
* 1 15 ounce can pinto beans
* 1 tsp parsley
* salt and pepper to taste
* oil for frying
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.
Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.
Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.