Veggie Burgers
- 3 teaspoons vegetable oil, divided use
1 cup sliced mushrooms
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 (15-ounce) can kidney beans, rinsed and drained
1 cup cooked white or brown rice
1/2 cup chopped fresh cilantro or chives (optional)
2 tablespoons soy sauce or 1/2 teaspoon salt
1 teaspoon minced garlic
1/8 teaspoon black pepper
Hamburger buns and toppings (optional)
- Heat 1 teaspoon oil in
large non-stick skillet. Add mushrooms, carrots, onions and zucchini;
cook over medium-high heat 5 minutes or until vegetables are
tender.
- Transfer vegetables to
food processor bowl. Add oats, beans, rice, cilantro, soy sauce,
garlic and pepper. Pulse for about 20 seconds or until well blended.
Divide into eight 1/2-cup portions. Shape into patties between
waxed paper. Refrigerate at least 1 hour or until firm.
- Heat remaining 2 teaspoons
oil in same skillet over medium-high heat. Cook patties 3 to
4 minutes on each side or until golden brown. Serve on buns with
toppings, if desired.
Makes 8 servings.
Nutritional Information:
1/8 of recipe: Calories 270, Calories From Fat 40, Total Fat
4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 160mg, Total
Carbohydrates 54g, Dietary Fiber 13, Protein 15g.
Recipe provided courtesy of The Quaker Oats Company.
