Veggie and Bean Burgers

Dinner ready in 25 minutes! Enjoy these veggie burgers made using Progresso® garbanzo beans – a hearty meal.

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Servings 4

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ingredients 14
Prep Time 10 min
Total Time 25 min

Ingredients

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) Progresso® garbanzo beans, rinsed and drained

1: egg

1: clove garlic

1/2: teaspoon seasoned salt

1: teaspoon instant chopped onion

1/3: cup Italian-style dry bread crumbs

3: tablespoons vegetable oil

4: whole wheat hamburger buns, split

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Heat oven to 400°F. Generously spray 15x10x1-inch pan with cooking spray. Shape vegetable mixture into 16 balls; place in pan. Generously spray tops of balls with cooking spray. Bake about 20 minutes or until crisp. Serve with pasta sauce (any flavor) or cheese sauce.