Veggie Burgers Recipe

[cameronnat]

Veggie Burgers

3 tsp vegetable oil, divided use
1 cup sliced mushrooms (optional0
1 cup shredded carrots (about 2)
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped zucchini (about 1 small)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 (15-ounce) can no salt kidney beans, rinsed and drained
1 cup cooked white or brown rice
1/2 cup chopped fresh cilantro or chives (optional)
2 tablespoon soy sauce (low salt) or ( low salt liquid smoke)
tspsp minced garlic
1/tspsp black pepper


Heat 1 tesp. oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.

Transfer vegetables to food processor bowl. Add oats, beans, rice, cilantro, soy sauce, garlic and pepper. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.

Makes 8 servings.