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Fresh Veggie Burgers

(1 Votes)
SERVES
6
COOK TIME
20 Min
READY IN
20 Min

Veggie burgers have become "the rage." And why not: They're hearty, tasty, and often cholesterol- and fat-free. Here's a version you can make at home. Sure, it's a little more work than simply thawing frozen patties, but you'll taste the difference.

What You'll Need:
  • 3/4 cup plain bread crumbs, divided
  • 1 tablespoon canola or vegetable oil
  • 1 medium-sized onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 cups warm cooked brown rice (see Notes)
  • 1 medium-sized carrot, peeled and grated
  • 1/3 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons light soy sauce
  • 1/2 cup egg substitute
What To Do:
  1. Preheat the broiler. Coat a rimmed baking sheet with cooking spray.
     
  2. Place 1/2 cup bread crumbs in a shallow dish and set aside.
     
  3. In a large nonstick skillet, heat oil over medium-high heat. Saute onion, garlic, and thyme 4 to 5 minutes, or until onion is tender. Place in a large bowl and add remaining ingredients except reserved bread crumbs; mix well. Form mixture into six 1/2-inch-thick patties and coat in the reserved 1/2 cup bread crumbs. Place on prepared baking sheet.
     
  4. Broil on center rack 12 to 14 minutes, or until golden and heated through, turning halfway through broiling.
Notes
  • Your favorite type of brown rice, even a quick-cooking one, will work great in this recipe.
     
  • Serve burgers on buns with lettuce and tomato for an unbeatable sandwich.

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