name='keywords'/> Recipes from WhiteOaks Kitchen: Unique Veggie Burgers

Saturday, August 22, 2015

Unique Veggie Burgers

1-Green or Red Pepper chopped
1/2-onion chopped
sauté together in olive oil and butter or your choice of oil until tender

8 oz. package of Baby Bella Mushrooms (chopped)
1 ear of corn taken off of the cob
1 cup of chopped cashews (or you choice of nut or seed)
1 can of kidney beans or black beans which ever you want (place into a food processor to break them up)

1 cup of panko crumbs or oats
2 egg whites
1 Tablespoon of light mayo
Salt and Pepper to taste
1/2 cup or less of water (you just want to make sure your mixture is moist but not soaked)
1 cup of shredded cheese your choice (I used Italian mix)

Mix all of the ingredients together in a bowl. If the mixture is too dry add a little water at a time. You want the mixture to be damp but not soaked and soupy looking.  Use a 1/2 cup or 1/4 cup measuring cup and divide out your mixture forming them into solid patties.  By using a 1/2 measuring cup, you will get nine big patties and by using 1/4 you will 18 smaller patties.

You can either fry or bake these burgers the choice is yours. I tried both and they both worked okay. Fry in whatever oil you prefer, I uses olive oil but considered using coconut.  Cook the patties until they are firm and nice and golden brown.

These veggie burgers freeze great! I froze all of my batch except enough for two meals. 

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