Tuesday, August 20, 2013

Garden Veggie Burgers Yum!

It is always a great night when we have hamburgers and this night was no exception eating a garden burger.  I was in search of a yummy garden burger instead of the prepared ones in the store. I changed around a recipe, and came up with this. They were so good. I ate two of the patties without out the bun. They tasted so good. I loved the flavor of it. Yum. Great way to eat a lot of nutritional foods.

2  4 oz cans of sliced portobella mushrooms drained
2 T olive oil
1 shallot minced
1 1/2 C shredded squash ( you could use crookneck or zucchini)
1/2 tsp red pepper flakes
2 T Parmesan cheese *optional
2 C cooked quinoa
3/4 C brown rice
1 C black beans
2 eggs
1 C whole grain bread crumbs
1 T mustard
salt and pepper to taste
1 T Worcestershire sauce
2 T olive oil
Top with your favorite toppings:
avocado, tomato, spinach etc.. 

Directions: Make 1 hour ahead so it can thicken. Serves about 6
1. Pour mushrooms in a blender pulse until chopped in small pieces.
2. Heat oil in skillet pour in shallots stir and cook until soft. Stir in the squash, (get extra moisture out of squash with a paper towel if needed.) red pepper flakes, and cook with mushrooms for 3 min. on med. heat.
3. Take off of heat. Stir in the cheese, quinoa, rice, beans.  Then stir in the egss bread crumbs, mustard, salt, pepper, and Worcestershire. Place in the fridge to help it to thicken.
4. Form into patties. Heat skillet pour in the olive oil. Cook a couple minutes on each side. (Freeze uncooked or cooked patties individually in the freezer. They will be ready for a fast meal.)
5. Top your burger with your favorite toppings.
* They were a little crumbly but so good.   

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