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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 1 |
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Saw a veggie burger recipe in a magazine and put my own twist on it. I just finished preparing the burgers. I have placed them in the refrigerator to set and for the flavrs to marry. Posting for safe keeping. The recipe that I saw did not require a setting time, but, I believe this rest will pay off. Ingredients:
1/2 cup of chopped zucchini |
1/2 cup of chopped yellow squash |
1/2 cup of chopped carrot (1 1/2 small carrots) |
1/2 cup cooked brown rice |
1/2 cup seasoned bread crumbs (i use 4c salt free, seasoned bread crumbs) |
1/2 cup homemade beans, combined (red and black ) |
1/2 cup egg substitute |
3 large garlic cloves, chopped |
1 medium shallot, chopped |
1 tablespoon ground cumin |
1 tablespoon of homemade chili powder (store bought is fine) |
1 teaspoon fresh ground pepper (or more to satisfy your taste) |
Directions:
1. Mix ALL ingredients together in a large bowl. If available, use a scale and measure in increments of 4 ounce servings and form into patties. (I used a bisciut cutter to make the patties uniform in size. I then wrapped each individually in plaastic wrap and lined on a baking sheet, that was then placed in the refrigerator to set over night.
2. When ready to cook, heat a skillet coated with cooking spray and cook for 2-3 minutes on each side.
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