Sweet Potato & Mushroom Burgers

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* Exported from MasterCook *

 

Sweet Potato & Mushroom Burgers

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 147

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grilling

Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium sweet potato -- (about 6 ounces)

peeled and cut into 1/2-inch cubes

1 medium parsnip -- (about 6 ounces)

peeled and cut into 1/2-inch cubes

Nonstick spray coating

1 cup sliced fresh mushrooms

1 cup chopped onion

2 tablespoons pine nuts or chopped almonds

2 cloves garlic -- minced

2 egg whites

1/2 cup snipped fresh parsley

1/4 teaspoon salt

1/4 teaspoon dried savory -- crushed

15 1/2 ounces canned reduced-sodium garbanzo beans -- rinsed and

drained

1 cup fine dry bread crumbs

Leaf lettuce

6 slices tomato

1/3 cup chutney or plain fat-free yogurt

 

Serve the burgers plain or turn them into sandwiches by making them between

hamburger buns or halved pita bread rounds.

 

In a large covered saucepan cook sweet potato and parsnip in a small amount

of boiling water about 20 minutes or until vegetables are tender. Drain

well and cod slightly.

 

Meanwhile, spray an unheated medium skillet with nonstick coating. Preheat

skillet over medium-high heat. Cook and stir mushrooms, onion, pine nuts

or chopped almonds, and garlic about 5 minutes or until vegetables are

tender. Cool slightly.

 

In a food processor bowl combine mushroom mixture, egg whites, parsley;

salt, and savory. Cover and process until mixture is nearly smooth. Add

sweet potato-parsnip mixture and garbanzo beans. Cover and process until

well combined. Transfer the mixture to a mixing bowl. Stir in bread

crumbs. Shape mixture into 6 patties, about 3/4-inch thick.

 

Spray a grill basket with nonstick coating. Place patties in prepared

grill basket. Grill on the rack of an uncovered grill directly over

medium- hot coals about 10 minutes or until cooked through, turning basket

once. (Or, if desired, spray an unheated large skillet with nonstick

coating. Preheat over medium heat on range top; add patties. Cook about

10 minutes or until lightly browned and cooked through, turning

once.) Serve on lettuce leaf with a tomato slice; top with some of the

chutney or yogurt. Makes 6 main-dish servings.

 

Preparation time: 40 minutes. Grilling time: 10 minutes.

 

Per serving: 247 Calories; 4 G Total fat; 1 G Saturated fat; 0 MG

Cholesterol; 323 MG Sodium; 46 G Carbohydrate; 7 G Fiber; 9 G

Protein. Exchanges: 2 1/2 starch, 1 vegetable.

 

 

 

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