These hearty, wholesome veggie burgers are chock-full of seasonings, vegetables, beans, oats and rice.
3 teaspoons vegetable oil - divided use
1 cup sliced mushrooms
2 carrots, shredded
1 medium onion, chopped onion
1 small zucchini, chopped
2 cups quick or old fashioned oats
1 (15-ounce) can kidney beans, drained and rinsed
1 cup cooked white or brown rice
1/2 cup chopped fresh cilantro or parsley
2 tablespoons soy sauce
1 teaspoon minced garlic
1/8 teaspoon ground black pepper
Hamburger buns and toppings (optional)
- In a large non-stick skillet cook mushrooms, carrots, onions and zucchini 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.