Name: Veggie Burgers
Yield: 8
Ingredients: 3 tsp. vegetable oil -; 1 c. sliced mushrooms -; 1 c. shredded carrots (about 2) -; 3/4 c. chopped onion (about 1 medium) -; 3/4 c. chopped zucchini (about 1 small) -; 2 c. Quaker® Oats (quick or old fashioned) -; 1 can kidney beans -; 1 c. cooked white or brown rice -; 1/2 c. chopped fresh cilantro or chives (optional) -; 2 tbsp. soy sauce -; 1 tsp. minced garlic -; tsp. Black pepper -; Hamburger buns and toppings (optional) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Veggie Burgers

1. 3 tsp. vegetable oil -

2. 1 c. sliced mushrooms -

3. 1 c. shredded carrots (about 2) -

4. 3/4 c. chopped onion (about 1 medium) -

5. 3/4 c. chopped zucchini (about 1 small) -

6. 2 c. Quaker® Oats (quick or old fashioned) -

7. 1 can kidney beans -

8. 1 c. cooked white or brown rice -

9. 1/2 c. chopped fresh cilantro or chives (optional) -

10. 2 tbsp. soy sauce -

11. 1 tsp. minced garlic -

12. tsp. Black pepper -

13. Hamburger buns and toppings (optional) -

How to cook deliciously - Veggie Burgers

1. Stage

Heat 1 teaspoon oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender.

2. Stage

Transfer vegetables to food processor bowl. Add oats, beans, rice, cilantro, soy sauce, garlic and pepper. Pulse for about 20 seconds or until well blended. Divide into eight 1/2 cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm.

3. Stage

Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.