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30
Pan-Fried Veggie Burgers
8 ounces Monterey
Jack cheese, chilled
3 firm Roma tomatoes,
cored
2 large cloves garlic
1
⁄4 small red onion, cut
into 1-inch pieces
1
⁄4 medium green bell
pepper, cut into
1-inch pieces
1 can (15 oz.) pinto or
kidney beans, well
drained
1 can (8
3
⁄4 oz.) whole
kernel corn, drained
2 cups cooked brown
rice (not instant)
1
⁄3 cup dry bread
crumbs
1 teaspoon ground
cumin
3
⁄4 teaspoon dried
oregano
3
⁄4 teaspoon black
pepper
1
⁄4 teaspoon cayenne
pepper
1
⁄4 teaspoon salt
1-2 tablespoons olive oil
1-2 tablespoons 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 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.