Calories
232 cals
Fat
10 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
6 g
Carbohydrates
26 g
Sugar
2 g
Fiber
8 g
Protein
11 g
Sodium
233 mg
If you’re not a fan of cilantro, try to use a mix of 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped mint.
These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. To defrost them, transfer them to the refrigerator for 3-4 hours, or run cold water over them until they are soft. When you are ready to eat the burgers, reheat in a lightly oiled skillet.
You must be logged in to post a comment.
These burgers were easy to make and really good! So many veggie burgers fall apart, but these stayed together — although flipping them in the pan was a bit tricky.
Glad you liked 'em Esther. My trick is to keep a good flat stainless steel spatula to slip under and flip these types of burgers.
This may be a silly question but do I cook the eggs first?
Hi Kathy, not a silly question at all! You don't need to cook the eggs before adding to the burger mixture. The raw egg helps bind all the ingredients together and will cook through in Step 3. Hope that helps!