Roasted Veggie Burgers

[Guest guest]

* Exported from MasterCook *

 

Roasted Veggie Burgers

 

Recipe By :Andrea Chesman

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 portobello mushrooms -- trimmed

1 onion -- quartered

1 red bell pepper -- seeded and quartered

1 garlic bulb

1 eggplant

1 potato -- peeled and grated

1 large egg -- slightly beaten

1 1/4 cups cooked wheat berries

1 cup chickpea flour

1/4 cup toasted bread crumbs

1 teaspoon salt

10 burger buns

 

YIELD: 10 BURGERS

 

The bean portion of this grain and bean combination is contributed by chickpea

flour, which is sold at most natural food stores as well as any store that

specializes in Indian foods. If you can't find it, however, you can substitute

whole-wheat flour.

 

Preheat the oven to 400 degrees. Coat a large baking dish with nonstick cooking

spray. Combine the mushrooms, onion, and bell pepper in the baking dish.

Separate the garlic bulb into cloves and peel. Add to the baking dish. Mist with

nonstick cooking spray. Roast in the oven until well browned, 30 to 45 minutes.

 

Meanwhile, prick the eggplant all over with a fork and place in the oven. Roast

until completely soft, about 30 minutes. Remove the cooked eggplant from its

skin by cutting in half and using a spoon to scrape it out of the shell. Discard

the shells.

 

Combine the roasted eggplant with the roasted vegetables in a food processor and

process briefly until finely chopped. Combine in a mixing bowl with the potato,

egg, wheat berries, chickpea flour, bread crumbs, and salt. Let stand for at

least 5 minutes to allow the mixture to thicken.

 

Form the mixture into burgers. Coat a nonstick griddle or frying pan with

nonstick cooking spray and heat over medium heat. Mist the burgers with nonstick

cooking spray on both sides. Cook on both sides until browned, about 4 minutes

per side. Serve on buns and pass all of the usual hamburger condiments at the

table.

 

Calories 234 * Protein 9 gm * Fat 4 gm * Percent of calories from fat 15%

Cholesterol 21 mg * Dietary fiber 4 gm * Sodium 289 mg * Calcium 59 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

Yield:

" 10 burgers "

 

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

 

Per Serving (excluding unknown items): 214 Calories; 4g Fat (15.0% calories from

fat); 9g Protein; 38g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 471mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

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