Name: Tomato and Herb Veggie Burgers
Total time: PT1800.0S
Yield: 4
Ingredients: 4 Sun-Dried Tomatoes; 2 tablespoon Fresh Parsley; 2 tablespoon Fresh Basil; 2 tablespoon Extra-Virgin Olive Oil; 1/4 cup Bell Pepper; 1 clove Garlic; 1 can Great Northern Beans; 1/2 White Onion; 2 tablespoon Ground Flaxseed; 1 Egg

A delicious, crowd pleasing Tomato and Herb Veggie Burger recipe!

Low-Fat

Oven

Beginner

Tomato and Herb Veggie Burgers

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Sun-Dried Tomatoes

Fresh Parsley

tablespoon

Fresh Basil

Extra-Virgin Olive Oil

Bell Pepper

Garlic

clove

Great Northern Beans

White Onion

Ground Flaxseed

In a bowl, combine {@2:}, {@4:}, {@7:}, {@0:}, {@6:}, {@8:}, {@1:}, {@5:}, {@3:}, {@9:}, and mix together with your hands.

In a bowl, combine Sun-Dried Tomatoes (4 N/A) [finely chopped], Fresh Parsley (2 tablespoon) [finely chopped], Fresh Basil (2 tablespoon) [finely chopped], Extra-Virgin Olive Oil (2 tablespoon), Bell Pepper (1/4 cup) [chopped], Garlic (1 clove) [minced], Great Northern Beans (1 can) [drained, rinsed, puréed], White Onion (1/2 N/A) [finely chopped], Ground Flaxseed (2 tablespoon), Egg (1 N/A) [whisked], and mix together with your hands.

In a bowl, combine Sun-Dried Tomatoes (4), Fresh Parsley (2 tablespoon), Fresh Basil (2 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), Bell Pepper (1/4 cup), Garlic (1 clove), Great Northern Beans (1 can), White Onion (1/2), Ground Flaxseed (2 tablespoon), Egg (1), and mix together with your hands.

Form into patties. Place the patties into cooking basket and slide into the Airfryer. Cook them for 18 minutes at 350 degrees F (180 degrees C).

Tomato and Herb Veggie Burgers

4.7

30MINS

$1.04

Ingredients

Nutrition Per Serving

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Cooking Instructions