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.