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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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âI try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers.â Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 cup old-fashioned oats |
2 tablespoons ketchup |
1/2 cup finely chopped fresh mushrooms |
1 medium onion, finely chopped |
1 medium carrot, shredded |
1 small sweet red pepper, finely chopped |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
6 hamburger buns, split |
6 lettuce leaves |
6 slices tomato |
Directions:
1. Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze.
2. To use frozen burgers:Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato. Yield: 6 servings.
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