Veggie and Bean Burgers
4 sandwiches
Equipment
- nonstick skillet 10-inch
- medium bowl
Ingredients
- ¼ cup uncooked instant rice
- ¼ cup boiling water
- ½ cup fresh broccoli florets
- 2 oz fresh mushrooms about 4 medium
- ½ small red bell pepper cut up
- 1 can 1garbanzo beans, drained, rinsed 5 oz
- 1 egg
- 1 clove garlic
- ½ teaspoon seasoned salt
- 1 teaspoon dried chopped onion
- ⅓ cup Italian style bread crumbs
- 3 tablespoons vegetable oil
- 4 whole wheat burger buns split
Instructions
- In medium bowl, stir rice and boiling water.
- Cover; let stand 5 minutes.
- Drain if necessary.
- Meanwhile, in food processor, place broccoli, mushrooms and bell pepper.
- Cover; process with quick on-and-off pulses to finely chop vegetables (do not puree).
- Stir vegetables into rice.
- Add beans, egg, garlic and seasoned salt to food processor.
- Cover; process until smooth.
- Stir bean mixture, onion and bread crumbs into vegetable mixture.
- Using about 1⁄2 cup vegetable mixture for each, shape into 4 patties, each about 1⁄2 inch thick.
- In 10-inch nonstick skillet, heat oil over medium-high heat.
- Add patties; cook 8 to 10 minutes, turning once, until brown and crisp.
- Top bottom halves of buns with patties and desired toppings.
- Cover with top halves of buns.
Notes / Tips / Wine Advice:
Want to make Veggie and Bean “Meatballs”? Heat oven to 400°F. Generously spray 15x10x1-inch pan with cooking spray. Shape vegetable mixture into 16 balls; place in pan. Generously spray tops of balls with cooking spray. Bake about 20 minutes or until crisp. Serve with pasta sauce (any flavor) or cheese sauce.
Nutritional Information
Calories: 450 kcal