Walnut-Grain Burgers
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 281.6
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 250.9 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 7.3 g
- Protein: 9.6 g
View full nutritional breakdown of Walnut-Grain Burgers calories by ingredient
Introduction
"These MUFA-loaded veggie burgers are so hearty, you'll hardly miss the meat. For superfast meals, keep cooked, cooled burgers frozen for up to 3 months. Simply microwave to reheat." This recipe is from the "Flat Belly Diet Cookbook" I have not tried it but I wanted to see the calorie content here vs. the book. Here it seems to be less but maybe my measurements are inaccurate compared to the book. "These MUFA-loaded veggie burgers are so hearty, you'll hardly miss the meat. For superfast meals, keep cooked, cooled burgers frozen for up to 3 months. Simply microwave to reheat." This recipe is from the "Flat Belly Diet Cookbook" I have not tried it but I wanted to see the calorie content here vs. the book. Here it seems to be less but maybe my measurements are inaccurate compared to the book.Number of Servings: 10
Ingredients
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2 cups instant brown rice
1 3/4 cups low-sodium vegetable broth
1/2 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic
1 1/4 cups walnuts
1 egg white
1 tbsp salt-free seasoning blend
1/2 cup sesame seeds
Paprika
10 reduced-calorie hamburger buns
10 tomato slices
10 lettuce leaves
It says to use instant brown rice, so the calories could be different compared to what is here.
I didn't use the exact brand of low-sodium vegetable broth so the calories in that could differ as well.
Also, the book does not say what kind of "reduced-calorie" hamburger buns to use, so I went with the wonder bread reduced calorie, but I am sure there are others if you prefer them instead.
Directions
1. Combine the rice, broth, onion, carrot and garlic in a large saucepan. Cover and bring to a boil over high heat. Reduce the heat so the mixture simmers. Cook for 5 minutes. Remove from the heat and set aside, covered, for 5 minutes. Spread on a baking sheet to cool.
2. Process the walnuts in the bowl of a food processor fitted with a metal blade until finely ground. Add the rice mixture, egg white, and seasoning. Pulse until the mixture sticks together. With wet hands, roll into 10 balls and then flatten into patties. Place the sesame seeds on a shallow plate and press the patties into them. Sprinkle with the paprika.
3. Coat a nonstick griddle or large skillet with cooking spray and heat over medium heat. Cook the patties for about 3 minutes or until golden. Turn carefully and cook for about 4 minutes longer or until heated through. Place each patty on a bun with a tomato slice and lettuce leaf.
Suppose to make 10 servings.
Feel free to tell me if these are good or not or if you did something different that made it better, thanks!!
Number of Servings: 10
Recipe submitted by SparkPeople user 2PRINCESS7.
2. Process the walnuts in the bowl of a food processor fitted with a metal blade until finely ground. Add the rice mixture, egg white, and seasoning. Pulse until the mixture sticks together. With wet hands, roll into 10 balls and then flatten into patties. Place the sesame seeds on a shallow plate and press the patties into them. Sprinkle with the paprika.
3. Coat a nonstick griddle or large skillet with cooking spray and heat over medium heat. Cook the patties for about 3 minutes or until golden. Turn carefully and cook for about 4 minutes longer or until heated through. Place each patty on a bun with a tomato slice and lettuce leaf.
Suppose to make 10 servings.
Feel free to tell me if these are good or not or if you did something different that made it better, thanks!!
Number of Servings: 10
Recipe submitted by SparkPeople user 2PRINCESS7.
Member Ratings For This Recipe
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