KitchenAid KFP1642CA, KPFP850 manual PAN-FRIED Veggie Burgers

PAN-FRIED VEGGIE BURGERS

8ounces Monterey Jack cheese, chilled

2 large cloves garlic

1⁄4 small red onion, cut into

1-inch pieces

1 cup fresh mushrooms

1⁄4 medium green bell pepper, cut into 1-inch pieces

1medium rib celery, cut into 1-inch pieces

1can (16 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

1 teaspoon ground cumin

3⁄4 teaspoon dried oregano

3⁄4 teaspoon black pepper

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon salt

1–2 tablespoons olive oil

1–2 tablespoons butter

or margarine

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Position chef’s bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice. Set aside.

Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through small feed tube. Process until finely chopped, 5 to 8 seconds. Add onion, mushrooms, bell pepper and celery. Pulse 4 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 1⁄2 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 to medium-low heat. 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, 350 mg sod.