Veggie Burger

By sheilaolim

Nutrition Information
1/8 of recipe

Serving Size: 1/8 of recipe
Calories: 180 9%
Calories from Fat: 31
Total Fat: 3.5 5%
Saturated Fat: 0.5 2%
Trans Fat: 0
Cholesterol: 0 0%
Sodium: 270 11%
Total Carbohydrate: 31 10%
Dietary Fiber: 5 20%
Sugars: 3
Protein: 7 15%
Vitamin A: 1679 35%
Vitamin C: 2 4%
Calcium: 36 4%
Iron: 2 10%

Ingredients

• 3 teaspoons vegetable oil, divided
• 1 cup sliced mushrooms
• 1 cup shredded carrots (about 2)
• 3/4 cup chopped onion (about 1 medium)
• 3/4 cup chopped zucchini (about 1 small)
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• One 15-ounce can kidney beans, rinsed and drained
• 1 cup cooked white or brown rice
• 2 tablespoons soy sauce or 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1/8 teaspoon black pepper
• 1/2 cup chopped fresh cilantro or chives (optional)
• Hamburger buns and toppings (optional)

Details

Servings 8

Preparation

Step 1

Heat 1 teaspoon oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.

Transfer vegetables to food processor bowl. Add oats, beans, rice, soy sauce, garlic, pepper, and cilantro if desired. Pulse for about 20 seconds or until well blended. Divide into eight 1/2-cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.