Some people say they are looking for a good veggie, non-meat burger to make instead of a beef burger. Well, here’s one of my own creations. It’s pretty simple. One of the appealing aspects of this recipe is that it is low in what I call the S2C2 factor, which is sodium, saturated fat, cholesterol, and calories. That’s good news, right? Anyhow, give it a try and feel free to let me know what you think.
Allspice, 0.75 tsp
Paprika, 1 tbsp
Olive Oil, 2 tbsp
Mushrooms, fresh, 2 large
Onions, raw, 2 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Beans, black, 2 cup
Bread crumbs, dry, grated, plain, 1/4 cup
Brown Rice, long grain, 1 cup
Garlic, 3 serving
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Drop onions, peppers, and garlic in skillet, cook, and stir for a few minutes. Remove from the heat and transfer to a bowl. Pour the remaining ingredients into bowl, mixing thoroughly using a fork or potato masher, begin mashing the beans. You’ll need to finish up using your hands to ensure all the beans are completely mashed up.
Form into 10 patties and place in the refrigerator long enough to get cold. They hold better that way. You can make more if you make the patties smaller, or make fewer if you prefer bigger patties. Heat the remaining oil. Fry the patties until golden on each side, about 10 minutes total. You can make bigger or smaller patties to your own liking. They also work work as veggie meat balls too.
To cut calories and fat, bake in oven in stead of frying patties in skillet. Preheat oven to 450 (F) degrees. Use a nonstick spray on cooking pan and place patties in pan. Bake for approximately 15 minutes on each side.