Pan-Fried Veggie Burgers
8ounces Monterey Jack cheese, chilled
3firm Roma tomatoes, cored
2 large cloves garlic
1⁄4 small red onion, cut into
1⁄4 medium green bell
pepper, cut into
1can (15 oz.) pinto or kidney beans, well drained
1can (83⁄4 oz.) whole kernel corn, drained
2cups cooked brown rice (not instant)
1⁄3 cup dry bread crumbs
1teaspoon ground cumin
3⁄4 teaspoon dried oregano
3⁄4 teaspoon black pepper
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon salt
Position 2 mm slicing disc in work bowl. Add cheese. Process to slice. Remove and set aside. Add tomatoes. Process to slice. Remove and set aside.
Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through the small feed tube. Process until finely chopped, 5 to 8 seconds. Add onion and bell pepper. Pulse 3 to 5 times, about 2 seconds each time, or until chopped. Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties (about 1⁄3 cup each).
In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches, if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty with cheese. Reduce heat to
If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf lettuce, mayonnaise, and mustard.
Yield: 8 servings.
Per serving: About 290 cal, 12 g pro, 31 g carb,
13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod.
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