veggie burgers, Jenni's @264cal
- Number of Servings: 9
Ingredients
* Lentils, 1 cup dry, cook untill slightly under done * Chick Peas (1 can drained, rinsed), 1.75 cup , chopped small * Cooked Brown Rice, cook a little too soft, 1.25 cup, chopped * Bob's Red Mill TVP, 1 cup , coarse grind * Whole Wheat flour .5 cup * Bread crumbs, dry, grated, plain, .25 cup * Quaker Oats oatmeal, 1 tbsp ground in blender * Chili powder, 1 tsp * Garlic powder, 1 tsp * Beef bouillon, 2 cubes finely grated * Baking Powder, 1 tsp , sift to remove lumps * Fungi, dried mushrooms, 1 tbsp finely ground * Pepper, black, 2 dashes * Olive Oil, 3 tbsp * Sesame Oil, 1tsp * Tomato Paste, 1 tbsp * Lea & Perrins, Worcestershire Sauce, 1 tsp * Soy Sauce, .5 tsp * Smart Balance Omega Creamy Natural Peanut Butter, 1.5 tbsp * Green Peppers (bell peppers), .25 cup, minced * Mushrooms, fresh, .5 cup, pieces or slices minced * Garlic, 7 cloves minced * Carrots, raw, .5 cup, grated * Onions, raw, .5 cup, minced * Egg, fresh, 1 extra large * Egg white, 3 serving
blend all dry ingredients well ( first 13 ingred.) Saute veggies with oils, sauces, tomato paste & peanut butter. Add saute mixture & eggs to dry mixture, combine well. Form patties, spray all over with oil, bake 350 for 15-20 min, turn, bake 15 more min. till browned and set. Cool.
recipe yields 9 3/4" thick burgers
Number of Servings: 9
Recipe submitted by SparkPeople user JMODONNELL1.
recipe yields 9 3/4" thick burgers
Number of Servings: 9
Recipe submitted by SparkPeople user JMODONNELL1.
Nutritional Info Amount Per Serving
- Calories: 264.3
- Total Fat: 8.2 g
- Cholesterol: 27.4 mg
- Sodium: 441.7 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 8.3 g
- Protein: 14.9 g
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