tried and true. And quite tasty if you don't go thinking that it should taste like a hamburger or anything. If anyone else has recipes for veggie burgers, please post them.
VEGGIE BURGER - from www.weightwatchers.com
1 Tablespoon Olive Oil, divided
1/2 Cup Minced Onion*
1/2 Cup Minced Green Pepper*
1/2 Cup Minced Carrot*
1/2 Cup Minced Celery*
1 Can Cannellini Beans (19 0z.)
2 Eggs, lightly beaten
2/3 Cup Seasoned Dried Bread Crumbs
1/2 Cup Chicken Broth
Garlic Powder
1.
*Save time and use a food processor to mince your vegetables.
In a large nonstick skillet, heat 1/4 Cup of chicken broth.
Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren't soft. Set aside to cool slightly.
2. Mash beans (again the food processor will speed this up). Place in a medium bowl and add eggs. Mix well.
Add bread crumbs and veggie mixture; mix until thoroughly combined.
Shape into 8 equal patties, cover and refrigerate until chilled, at least 20 minutes.
In same skillet, heat 1 1/2 teaspoons of oil. Add 4 patties, sprinkle with garlic powder, and cook over medium heat, turning once, until browned on both sides, and heated through.
3.
Remove patties to plate; keep warm. Repeat with the remaining 1 1/2 teaspoons of oil and the last 4 patties.
Note: Bun not included in points.
4.
Serves: 8
Calories: 131
Fat: 2.5
Fiber: 3
~2~ points WW
VEGGIE BURGER - from www.weightwatchers.com
1 Tablespoon Olive Oil, divided
1/2 Cup Minced Onion*
1/2 Cup Minced Green Pepper*
1/2 Cup Minced Carrot*
1/2 Cup Minced Celery*
1 Can Cannellini Beans (19 0z.)
2 Eggs, lightly beaten
2/3 Cup Seasoned Dried Bread Crumbs
1/2 Cup Chicken Broth
Garlic Powder
1.
*Save time and use a food processor to mince your vegetables.
In a large nonstick skillet, heat 1/4 Cup of chicken broth.
Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. You may need to add a little more broth if your veggies aren't soft. Set aside to cool slightly.
2. Mash beans (again the food processor will speed this up). Place in a medium bowl and add eggs. Mix well.
Add bread crumbs and veggie mixture; mix until thoroughly combined.
Shape into 8 equal patties, cover and refrigerate until chilled, at least 20 minutes.
In same skillet, heat 1 1/2 teaspoons of oil. Add 4 patties, sprinkle with garlic powder, and cook over medium heat, turning once, until browned on both sides, and heated through.
3.
Remove patties to plate; keep warm. Repeat with the remaining 1 1/2 teaspoons of oil and the last 4 patties.
Note: Bun not included in points.
4.
Serves: 8
Calories: 131
Fat: 2.5
Fiber: 3
~2~ points WW
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."