56
8ounces Monterey Jack cheese,
chilled
2large cloves garlic
1⁄4small red onion, cut into
1-inch pieces
1cup fresh mushrooms
1⁄4medium 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 (83⁄4oz.) whole kernel
corn, drained
2cups cooked brown rice
(not instant)
1⁄3cup dry bread crumbs
1teaspoon ground cumin
3⁄4teaspoon dried oregano
3⁄4teaspoon black pepper
1⁄4teaspoon cayenne pepper
1⁄4teaspoon salt
1–2 tablespoons olive oil
1–2 tablespoons butter
or margarine
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 1⁄2cup 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.
PAN-FRIED VEGGIE BURGERS