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Vegetable Burger Cups

Microwaverina's picture
  Egg 1 , beaten
  Milk 1⁄4 Cup (4 tbs)
  Saltine crackers 1⁄3 Cup (5.33 tbs), crushed
  Sloppy joe seasoning mix 2 Tablespoon
  Ground beef 1 Pound
  Carrots 2 Medium, peeled and thinly sliced
  Peas 1 Cup (16 tbs) (Fresh Or Frozen)
  Onion 1⁄4 Cup (4 tbs), chopped
  Instant beef bouillon granules 1⁄2 Teaspoon
  All purpose flour 1 Tablespoon
  Shredded american cheese 1⁄2 Cup (8 tbs)

Mix first 4 ingredients.
Add beef; mix well.
On 4 squares waxed paper pat meat into four 5-inch rounds.
Shape each over an inverted 6-ounce custard cup; discard paper.
Place inverted cups in 12 x 7 1/2 x 2-inch baking dish.
Cover; set aside.
In 1-quart casserole combine carrots, peas, onion, bouillon granules, 3/4 cup water, and dash pepper.
Micro-cook, covered, till vegetables are tender, about 10 minutes, stirring once.
Stir 1/4 cup cold water into flour; blend into vegetables.
Cook, uncovered, till thickened and bubbly, about 1 minute.
Stir in cheese till melted.
Cover; set aside.
Micro-cook meat cups, covered, 3 minutes; give dish a half turn.
Cook, covered, till almost done, about 2 minutes more.
Lift meat cups from custard cups; place on serving platter.
Fill with vegetable sauce.
Cook, uncovered, till sauce is hot, 1 to 2 minutes.
If desired, garnish with raw onion rings and parsley sprigs.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2395 Calories from Fat 1368

% Daily Value*

Total Fat 152 g234.6%

Saturated Fat 57.6 g288.2%

Trans Fat 0 g

Cholesterol 592.1 mg197.4%

Sodium 5581.7 mg232.6%

Total Carbohydrates 129 g42.9%

Dietary Fiber 11.9 g47.6%

Sugars 32.7 g

Protein 133 g265.7%

Vitamin A 483.7% Vitamin C 177.1%

Calcium 112.6% Iron 122.7%

*Based on a 2000 Calorie diet

Vegetable Burger Cups Recipe