Using rolled oats for binding makes these burgers hearty yet moist. We used Swiss cheese during testing, but any kind of cheese will work. Delicious with marinated, roasted red pepper slices on a lettuce bed or focaccia.
(Prep time includes chilling for 1 hour.)
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1/2 cup diced red onion
2 cloves garlic (crushed)
2 tablespoons olive oil
1/2 cup thinly sliced cremini mushrooms
1/2 cup shredded zucchini (about 1 small zucchini)
2/3 cup shredded carrot (about 2 medium carrots)
1 1/2 cups rolled oats
1/4 cup grated cheese, any kind
1 large egg (beaten)
2 teaspoons crushed red pepper flakes
2 teaspoons dried basil
2 tablespoons nutritional yeast
2 tablespoons vegetable broth
1 1/4 cups wheat germ or bread crumbs (divided)
Over medium heat, sauté red onion and garlic in olive oil until opaque, about 5 minutes. Mix in mushrooms, zucchini, and carrots; sauté for another 3 minutes or so, until vegetables are tender but not mushy. Remove from heat and mix in oats, cheese, egg, red pepper flakes, basil, nutritional yeast, and salt and pepper to taste. Stir in broth, and then mix in ¾ cup wheat germ or bread crumbs. Refrigerate for about 1 hour.
Brush grill or frying pan with oil and preheat. Place ¼–½ cup wheat germ or bread crumbs on a plate. Form veggie mixture into four patties. Dredge in wheat germ or crumbs; grill for about 5 minutes per side.
Recipe Additional Notes:
PER SERVING: 474 cal, 17g fat (8g mono, 4g poly, 4g sat), 54mg chol, 23g protein, 60g carb, 12g fiber, 36mg sodium
Mon, 2012-04-30 18:35