Bean And Veggie Burgers - uses oats

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* Exported from MasterCook *

 

Bean And Veggie Burgers

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 ounce can kidney beans -- drained, rinsed (15 or 15.5-ounce)

1/2 cup uncooked rolled oats

1/2 cup chopped fresh mushrooms

1/4 cup chopped onion

1 small carrot -- shredded

1/2 medium red bell pepper -- chopped

1 garlic clove -- minced

2 tablespoons ketchup

3/4 teaspoon salt

4 lettuce leaves

4 slices tomato

4 burger buns -- split

 

In food processor bowl with metal blade, combine beans, oats, mushrooms,

onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off

pulses until coarsely chopped. DO NOT PUREE. Shape mixture into 4 patties,

1/2 inch thick.

 

Spray broiler pan with nonstick cooking spray. Place patties on sprayed

pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties

are thoroughly heated, turning once.

 

Place lettuce, patties and tomato slices on bottom halves of buns. If

desired, top with ketchup or mustard. Cover with top halves of buns.

 

4 sandwiches

 

Healthy Hint: This recipe's ingredients make it a nutritious

alternative to hamburgers: The beans and oats provide protein and fiber,

and the vegetables and seasonings contribute nutrients and flavor without

added fat.

 

Kitchen Tip: Use the shredding blade of the food processor for the carrots,

then switch to the metal blade to continue mixing the burgers.

 

Recipe Variation: To make Southwestern Bean and Veggie Burgers, add 1/2 to

1 jalapeno chile, seeded and finely chopped, to the burger mixture. Wrap

the broiled burgers in warm flour tortillas and serve them with sour cream

and your favorite salsa.

 

NUTRITION INFORMATION PER SERVING:

 

SERVING SIZE: 1

Sandwich

Calories 270

Calories from Fat

25

Total Fat 3 g

Saturated 1 g

Cholesterol

0 g

Sodium 860 mg

Total Carbohydrate 49

g

Fiber 7 g

Sugars 9 g

Protein 11

g

Vitamin A 90%

Vitamin C 25%

Calcium 10%

 

Iron 20%

 

DIETARY EXCHANGES: 2-1/2

Starch, 1/2 Fruit, 1/2 Very Lean Meat, 1/2 Fat OR 3 Carbohydrate, 1/2 Very

Lean Meat, 1/2 Fat

 

Source:

" Farmer's Market Vegetarian, Pillsbury Classics, August 2001 "

Copyright:

" 2001 The Pillsbury Company "

Ratings : Points 0-10 5

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Per Serving (excluding unknown items): 569 Calories; 4g Fat (6.5% calories from

fat); 32g Protein; 104g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol; 775mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4776 4204 0 0 0 0 0 0 0 0 0