Veggie Burgers
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These vegetable and bean cakes make a delicious meatless burger when served on a bun with your favorite toppers.
Ingredients
- 2 tbs. finely chopped carrot
- 2 tbs. finely chopped red pepper
- 2 tbs. frozen whole kernel corn
- 1 cup cooked beans and rice*
- 1 egg yolk
- 1 tbs. fine dry bread crumbs
- 1 tbs. olive oil
- 6 small whole grain buns
- 6 small Bibb lettuce leaves
- 6 tomato slices
- 1/4 cup plain yogurt
- 2 tsp. honey mustard
- Place carrots, red pepper, and corn in a microwave-safe bowl and add 1 Tbs. water. Cover with wax paper and microwave on High for 2 minutes, or until tender. Drain and set aside.
- Place beans and rice in a bowl and mash with a fork. Stir in cooked veggies and egg yolk. With wet hands, shape well-rounded tablespoons of mixture into balls, then roll in bread crumbs to coat. Flatten into patties.
- Heat oil in a skillet on medium. Cook patties for 2 to 3 minutes per side. Serve in buns with lettuce, tomato, and a dip made of stirred yogurt and honey mustard.
- For beans and rice, in a 10-inch skillet cooked 1/2 cup finely chopped onion in 1 tablespoon olive oil until tender (4 minutes). Stir in 1/4 cup uncooked brown rice; stir for 1 minute. Add 1 1/4 cups low-sodium chicken broth, 1/4 teaspoon dried thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 40 minutes. Stir in 1 15-ounce can black beans, rinsed and drained. Heat through. Makes 2 cups.
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