KitchenAid 4KFP750 manual Pan-Fried Veggie Burgers

Pan-Fried Veggie Burgers

8ounces (225 g) Monterey Jack cheese, chilled

3firm Roma tomatoes, cored

2 large cloves garlic

1⁄4 small red onion, cut into 1-inch (2.5 cm) pieces

1⁄4 medium green bell

pepper, cut into 1-inch (2.5 cm) pieces

1can (15 oz. [425 g]) pinto or kidney beans, well drained

1can (83⁄4 oz. [245 g]) whole kernel corn, drained

2cups (475 ml) cooked brown rice (not instant)

1⁄3 cup (80 ml) dry bread crumbs

1teaspoon (5 ml) ground cumin

3⁄4	teaspoon (4 ml)
	dried oregano
3⁄4	teaspoon (4 ml)
	black pepper
1⁄4	teaspoon (1 ml)
	cayenne pepper
1⁄4	teaspoon (1 ml) salt
1-2	tablespoons
	(15-30 ml) olive oil
1-2	tablespoons
	(15-30 ml) butter or
	margarine

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 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 [80 ml] 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 medium-low. Cook 5 to 6 minutes, or until patties are golden brown and cheese is melted.

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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