Mexican Chili Burgers

Directions

In a small microwaveable bowl, combine 1½ cups water with the seven-grain cereal.

Cover, and microwave on high for 5 minutes.

Grains should be softened.

Let sit to cool while preparing the remaining ingredients.

In a blender container, blend the soft tofu to the consistency of cottage cheese.

If tofu is too thick, add a small amount of water. If using egg whites, slightly beat them.

In a large mixing bowl, pour blended tofu or beaten eggs and add chicken seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder.

Mix well. Add the onions, carrots, rice, cracker crumbs, to matoes, and softened grain mixture.

Mix well. If mixture is too thin to form burgers, add additional cracker crumbs.

If mixture is too crumbly, add a few teaspoon ablespoons of water to hold mixture together.

Shape into 12 patties that are 4 inches in diameter and about ½ inch thick.

Spray a nonstick skillet with cooking spray and place over medium heat.

Add patties and sauté for about 5 minutes per side or until golden brown.