Veggie Burgers Recipe
Ingredients
| 1 1/2 cups quartered shiitake or white mushrooms | ||
| 1 cup uncooked quick-cooking brown rice | ||
| Onion | 1 Small, chopped | |
| Kidney beans | 3/4 Cup (16 tbs), drained, rinsed | |
| Carrot | 1 , shredded | |
| 1 cup shredded reduced-fat mozzarella cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Egg whites | 2 | |
| Tomato Paste | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
Directions
1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
2. Combine the mushrooms, rice, onion, and beans in a food processor and pulse until finely chopped.Transfer the mixture to a bowl. Add the carrot, mozzarella, Parmesan, egg whites, tomato paste, salt, and pepper; toss to combine. Form the mixture into 4 burgers.
3. Grill the burgers 5 inches from heat, turning once, until cooked through, 4-5 minutes on each side.
2. Combine the mushrooms, rice, onion, and beans in a food processor and pulse until finely chopped.Transfer the mixture to a bowl. Add the carrot, mozzarella, Parmesan, egg whites, tomato paste, salt, and pepper; toss to combine. Form the mixture into 4 burgers.
3. Grill the burgers 5 inches from heat, turning once, until cooked through, 4-5 minutes on each side.
Chef
