Veggie and Bean Burgers

 

1/4

cup uncooked instant rice

1/4

cup boiling water

1/2

cup broccoli flowerets

2

ounces fresh mushrooms (about 4 medium)

1/2

small red bell pepper, cut up

1

can (15 to 16 oz) garbanzo beans, rinsed and drained

1

egg

1

clove garlic

1/2

teaspoon seasoned salt

1

teaspoon instant chopped onion

1/4

cup Italian-style dry bread crumbs

2

tablespoons olive or canola oil

4

whole wheat hamburger buns, split

Toppings (Cheddar cheese slices, lettuce, sliced tomato, sliced onion and mayonnaise), if desired

• 1 In medium bowl, stir rice and boiling water. Cover and let stand 5 minutes. Drain if necessary.
• 2 Meanwhile, in food processor, place broccoli, mushrooms and bell pepper. Cover and process, using quick on-and-off motions, to finely chop vegetables (do not puree). Stir vegetables into rice.
• 3 Add beans, egg, garlic and seasoned salt to food processor. Cover and process until smooth. Stir bean mixture, onion and bread crumbs into vegetable mixture.
• 4 Using about 1/2 cup vegetable mixture for each patty, shape into 1/2-inch-thick patties.
• 5 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve on buns with toppings.