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Veggie Burgers

Diet.Chef's picture
Ingredients
  Quartered white mushrooms/Shiitake 1 1⁄2 Cup (24 tbs)
  Uncooked quick cooking brown rice 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Canned kidney beans 3⁄4 Cup (12 tbs), rinsed and drained
  Carrot 1 , shredded
  Shredded reduced fat mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg whites 2
  Tomato paste 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2016 Calories from Fat 534

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 36.6 g182.9%

Trans Fat 0 g

Cholesterol 154.4 mg51.5%

Sodium 3927.6 mg163.7%

Total Carbohydrates 258 g85.9%

Dietary Fiber 24.6 g98.5%

Sugars 27.3 g

Protein 119 g237.9%

Vitamin A 215.8% Vitamin C 53.5%

Calcium 60.5% Iron 51.4%

*Based on a 2000 Calorie diet

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Veggie Burgers Recipe