Veggie Burger Prep

What’s the secret to cooking perfect homemade veggie burgers? Freeze the patties for about 30 minutes prior to cooking!
These tasty burgers were made with leftover lentils and quinoa. I added carrots, garlic cloves, a jalapeño pepper, artichokes and a shallot. Combine in food processor and presto! I used an ice cream scoop to measure out the patties and then pressed down gently before freezing. They were cooked on a griddle instead of frying.




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