“I try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers.” Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina
Freezer Veggie Burgers
Freezer Veggie Burgers
Prep Time
25 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 cup old-fashioned oats
- 2 tablespoons ketchup
- 1/2 cup finely chopped fresh mushrooms
- 1 medium onion, finely chopped
- 1 medium carrot, shredded
- 1 small sweet red pepper, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 6 hamburger buns, split
- 6 lettuce leaves
- 6 slices tomato
Directions
- Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze.
- To use frozen burgers:Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato.
Nutrition Facts
1 burger: 244 calories, 2g fat (0 saturated fat), 0 cholesterol, 615mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2.500 starch, 1 lean meat, 1 very lean meat, 1 vegetable.
Loading Popular in the Community
Loading Reviews
