Rice & Mushroom Burgers
Yield
6 servingsPrep
17 minCook
15 minReady
32 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | olive oil |
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | cup |
brown rice
cooked |
|
| 1 | cup | carrots |
|
| 1 | cup | bread crumbs, whole wheat |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | each |
eggs
lightly beaten |
|
Low in Saturated Fat, Trans-fat Free, Good source of fiber
Directions
Heat olive oil in a skillet over medium high heat.
Add onions and garlic and sauté until onions are soft.
Remove from heat.
Place mushroom mixture in food processor outfitted with steel blade.
Add rice and carrots and pulse a few times until mixture has a mealy consistency.
Transfer to a large bowl and add bread crumbs and parsley.
Mix well and season with salt, pepper and cayenne.
Stir in egg.
Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side.
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