Veggie and Bean Burgers

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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

Directions

  1. 1 In medium bowl, stir rice and boiling water. Cover and let stand 5 minutes. Drain if necessary.
  2. 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. 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. 4 Using about 1/2 cup vegetable mixture for each patty, shape into 1/2-inch-thick patties.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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