Veggie Burger
 
 
Serves: 4-6
Ingredients
  • 1 ½ c cooked brown rice
  • 8 oz pkg baby Bella mushrooms, thinly sliced
  • 1 c matchstick carrots
  • 2 med yellow squash, thinly sliced
  • 2 med zucchini, thinly sliced
  • 1 med onion, finely chopped
  • 1 c panko breadcrumbs
  • 1 t Italian seasoning
  • 1 t salt
  • ½ t pepper
  • 1 egg
  • 6 slices sharp Cheddar cheese
  • 4 whole wheat sandwich thins, toasted
  • Mayonnaise
  • 1 c alfalfa sprouts
  • 2 tomatoes, thinly sliced
Instructions
  1. Cook rice ahead of time. Set aside.
  2. Combine mushrooms, carrots, squash, zucchini and onion in pan.
  3. Add water to cover; bring to a boil over med-high heat; boil 8 - 10 min, or til tender.
  4. Drain.
  5. *Place in the refrigerator and allow cooling.
  6. Squeeze dry.
  7. Combine rice, breadcrumbs, Italian seasoning, salt, pepper, and vegetable mixture.
  8. Add egg, stirring to combine.
  9. Shape into 4 - 6 patties.
  10. Cover, and chill for at least 1 hour and up to 2 days.
  11. Grill patties over med heat for 5 - 6 minutes per side, or until patties are heated through.
  12. Top each with 1 slice cheese.
  13. Spread mayo over bread.
  14. Top with sprouts, tomatoes, veggie patty, and top half of sandwich thin.
Recipe by The eMeals Blog at http://blog.emeals.com/4th-of-july-menu-featuring-our-veggie-burger/