Vivacious Veggie Burger
This veggie burger has all the flavor of an angus burger without the greasy fat. This recipe for a simple veggie burger is a vegetarian favorite and great in the oven, or on the grill.
Notes
- Also great on barbeque with barbeque sauce or fried.
- To make bread crumbs: Cut 8 slices of bread into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 15 to 20 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 1/2 cups.
Cooking Time30 min
Ingredients
- 1 cup onions, chopped
- 1 cup mushrooms, chopped
- 1 cup green bell peppers, chopped
- 1 (15-ounce) can garbanzo beans, drained & mashed
- 1/2 small can tomato paste
- 1 cup carrot, shredded
- 1/2 cup low-fat mozzarella cheese
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon Dijon mustard
- 1 cup bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with vegetable oil spray.
- Saute onions, mushrooms and peppers in a nonstick skillet sprayed with vegetable oil spray.
- Stir in cumin, dill, cayenne, garlic and dijon and mash garbanzos in a separate bowl; add egg and tomato paste.
- Mix in sauteed vegetables, carrots, mozzarella and bread crumbs.
- Make 8 patties and put on prepared pan.
- Bake for 20 minutes then turn over and bake another 10 minutes.