Veggie Burgers

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 05, 2000 " >

<Summ>

<Nam>

Veggie Burgers

</Nam></Summ>

<RcpE name= " Veggie Burgers " author= " Weight Watchers, July/August 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Veggie Burgers

 

Recipe By :Weight Watchers, July/August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches And Wraps

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups quartered shiitake or white mushrooms

1 cup uncooked quick-cooking brown rice

1 small onion -- chopped

3/4 cup drained rinsed canned kidney beans

1 carrot -- shredded

1 cup shredded reduced-fat mozzarella cheese

1/4 cup grated Parmesan cheese

2 egg whites

2 tablespoons tomato paste

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Spray the grill rack with nonstick spray; prepare the grill.

 

Combine the mushrooms, rice, onion, and beans in a food processor and pulse

until finely chopped. Transfer the mixture to a bowl.

Add the carrot, mozzarella, Parmesan, egg whites, tomato paste, salt, and

pepper; toss to combine. Form the mixture into 4 burgers.

 

Grill the burgers 5 inches from the heat, turning once, until cooked through,

4-5 minutes on each side.

 

Per serving: 278 Calories, 8 g T Fat, 4 g Sat Fat, 18 mg Chol, 821 mg Sod, 34 g

Carb, 6 g Fib, 20 g Prot, 405 mg Calc, POINTS: 5.

 

S(Formatted by):

" KES on 9/5/00 "

Copyright:

" 2000 Weight Watchers International "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : Planning a family barbecue? Triple our recipe! These meatless patties

can be formed a day ahead, then wrapped individually

and refrigerated overnight until you're ready to grill them.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Sandwiches And Wraps

</CatT>

</CatS>

<IngR name= " quartered shiitake or white mushrooms " unit= " cups " qty= " 1

1/2 " ></IngR>

<IngR name= " uncooked quick-cooking brown rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " drained rinsed canned kidney beans " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " carrot " qty= " 1 " >

<IPrp>

shredded

</IPrp>

</IngR>

<IngR name= " shredded reduced-fat mozzarella cheese " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " ¼ cup grated Parmesan cheese " ></IngR>

<IngR name= " egg whites " qty= " 2 " ></IngR>

<IngR name= " tomato paste " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Spray the grill rack with nonstick spray; prepare the grill.

</DirT>

<DirT>

Combine the mushrooms, rice, onion, and beans in a food processor and pulse

until finely chopped. Transfer the mixture to a bowl.

Add the carrot, mozzarella, Parmesan, egg whites, tomato paste, salt, and

pepper; toss to combine. Form the mixture into 4 burgers.

</DirT>

<DirT>

Grill the burgers 5 inches from the heat, turning once, until cooked through,

4-5 minutes on each side.

</DirT>

<DirT>

Per serving: 278 Calories, 8 g T Fat, 4 g Sat Fat, 18 mg Chol, 821 mg Sod, 34 g

Carb, 6 g Fib, 20 g Prot, 405 mg Calc, POINTS: 5.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/5/00 " />

<CpyR>

2000 Weight Watchers International

</CpyR>

<Note>

Planning a family barbecue? Triple our recipe! These meatless patties can be

formed a day ahead, then wrapped individually and

refrigerated overnight until you're ready to grill them. & #013; & #010;

</Note>

</RcpE></mx2>