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Garden Burgers

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Water

  2. 1/2 cup 31g / 1.1oz Tomato - chopped

  3. 1/2 cup 73g / 2.6oz Red bell pepper - finely chopped

  4. 1/2 cup 73g / 2.6oz Green bell pepper - finely chopped

  5. 1/2 cup 73g / 2.6oz Zucchini - finely chopped

  6. 1 cup 62g / 2 1/5oz Onion - finely chopped

  7. 1/2 cup 118ml Peas

  8. 1/2 cup 31g / 1.1oz Corn

  9. 1/2 teaspoon 2 1/2ml Thyme

  10. 3 teaspoons 15ml Potato - cooked and peeled (large)

  11. 3 Egg whites - lightly beaten

  12. 1/4 cup 59ml Skim milk

  13. 1 cup 146g / 5.1oz Bread crumbs - whole-gran, nonfat

Instructions Jump to Ingredients ↑

  1. Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg whites and skim milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl, dip burger in crumbs to coat.

  2. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 minutes. Turn and saute for 5 minutes more.

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