VEGGIE BURGERS

veggie-burger

MAKES 4 SERVINGS

  • 1 ½ cups quartered shiitake or white mushrooms
  • 1 cup uncooked quick-cooking brown rice
  • 1 small onion, chopped
  • ¾ cup canned kidney beans, rinsed and drained
  • 1 carrot, shredded
  • 1 cup shredded reduced-fat mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 egg whites
  • 2 tablespoons tomato paste
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper

 

  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 form heat, turning once, until cooked through, 4-5 minutes on each side.

 

Nutrition Per Serving

Serving size: (1 burger)

278 Calories, 20g Protein, 34g Carbohydrates, 8g Fat, 4g Saturated Fat, 18mg Cholesterol, 821mg Sodium, 6g Fiber, 405mg Calcium

 

 

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