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What’s Cooking with Jennifer? : Veggie and Bean Burgers

Jennifer Tosh, Graphic Editor

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Try something healthy this winter with these delicious Vegetarian burgers!

 

Ingredients:

1/2    cup fresh broccoli florets

2       oz. fresh mushrooms (about 4 medium)

1/2    small red bell pepper, cut into large pieces

1/2    cup cooked instant white or brown rice

1       can (15 to 16 oz.) garbanzo beans (chickpeas), drained, rinsed

1       egg

1       clove garlic

1/2    teaspoon seasoned salt

1       teaspoon dried chopped onion

1/3    cup seasoned dry bread crumbs

3       tablespoon vegetable oil

4       whole-wheat burger buns, split

Toppings (Cheddar cheese slices, lettuce, sliced tomato,

sliced onion and mayonnaise), if desired

 

Directions:

* In food processor (or regular blender), place broccoli, mushrooms and bell pepper. Cover; process, using quick on-and-off motions, to finely chop vegetables (do not puree). Remove vegetables from processor to medium bowl; stir in rice.

* Add beans, egg, garlic and seasoned salt to food processor. Cover; process until smooth. Stir bean mixture, dried chopped onion and bread crumbs into vegetable mixture. Shape mixture into 4 patties, about 1/2 inch thick.

* In 10-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve in buns with toppings.

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About the Writer
Jennifer Tosh, Graphic Editor
Hometown: Norfolk, NE Class: Sophmore Major/Program of Study: Graphic Design Viewpoint Staff Position: Graphic Editor Fun Fact: My favorite band is Mushroom Head.
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What’s Cooking with Jennifer? : Veggie and Bean Burgers