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30
Pan-Fried Veggie Burgers
8 ounces (225 g)
Monterey Jack
cheese, chilled
3 firm Roma tomatoes,
cored
2 large cloves garlic
1
⁄4 small red onion, cut
into 1-inch (2.5 cm)
pieces
1
⁄4
medium green bell
pepper, cut into
1-inch (2.5 cm)
pieces
1 can (15 oz. [425 g])
pinto or kidney
beans, well drained
1 can (8
3
⁄4 oz. [245 g])
whole kernel corn,
drained
2 cups (475 ml)
cooked brown rice
(not instant)
1
⁄3 cup (80 ml) dry
bread crumbs
1 teaspoon (5 ml)
ground cumin
3
⁄
4 teaspoon (4 ml)
dried oregano
3
⁄4 teaspoon (4 ml)
black pepper
1
⁄4 teaspoon (1 ml)
cayenne pepper
1
⁄4 teaspoon (1 ml) salt
1-2 tablespoons
(15-30 ml) olive oil
1-2 tablespoons
(15-30 ml) butter or
margarine
Position 2 mm slicing disc in work bowl. Add
cheese. Process to slice. Remove and set aside. Add
tomatoes. Process to slice. Remove and set aside.
Exchange slicing disc for multipurpose blade in
work bowl. With processor running, add garlic
through the feed tube. Process until finely chopped,
5 to 8 seconds. Add onion and bell pepper. Pulse 3
to 5 times, about 2 seconds each time, or until
chopped. Add beans, corn, rice, bread crumbs,
cumin, oregano, black pepper, cayenne pepper, and
salt. Pulse 3 to 4 times, about 1 second each time,
or until just mixed. Shape into 8 patties (about
1
⁄3 cup [80 ml] each).
In large nonstick skillet over medium heat, heat
olive oil and butter. Add patties in batches, if
necessary. Cook about 4 minutes, or until golden
brown. Carefully turn. Top each patty with cheese.
Reduce heat to medium-low. Cook 5 to 6 minutes,
or until patties are golden brown and cheese is
melted.
If desired, serve with whole wheat sandwich buns
or pita pockets, tomato slices, leaf lettuce,
mayonnaise, and mustard.
Yield: 8 servings.
Per serving: About 290 cal, 12 g pro, 31 g carb,
13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod.