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Veggie and Bean Burgers

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Pillsbury Kitchens
Updated Dec 9, 2010
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Dinner ready in 25 minutes! Enjoy these veggie burgers made using Progresso® garbanzo beans – a hearty meal.

Veggie and Bean Burgers

  • Prep Time 10 min
  • Total 25 min
  • Ingredients 14
  • Servings 4
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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

Instructions

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

Nutrition

460 Calories
16g Total Fat
17g Protein
61g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
460
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
540mg
23%
Potassium
540mg
15%
Total Carbohydrate
61g
20%
Dietary Fiber
9g
36%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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