Just Right Veggie Burger
1 (15-ounce) can white beans, drained and rinsed
1 large egg
1 cup dry seasoned or herbed stuffing
1/2 bell pepper, chopped
1 celery stalk, chopped
1 large carrot, shredded
1/2 onion, chopped fine
2 cloves garlic, minced or pressed
Salt and pepper to taste
In medium bowl, mash beans with fork or potato masher. Add egg and stuffing, mashing until combined. With spoon, stir in vegetables and seasonings.
Spread soft bread crumbs* on plate. Form bean mixture into patties and gently press patties into bread crumbs. Heat about 2 tablespoons of oil in non stick frying pan. Fry patties until browned and crisp. Don’t overcook - they are best when vegetables are still crisp. Yield: 10 slider-size patties, or 8 large patties.
*To make soft bread crumbs, put a slice or two of bread in a food processor and pulse.
Variation: Add or substitute chopped broccoli, roasted red peppers, scallions, mushrooms or peas. Add 1 teaspoon chopped rosemary or sage or cilantro or other fresh herb.
Just Right Veggie Burger
1 (15-ounce) can white beans, drained and rinsed
1 large egg
1 cup dry seasoned or herbed stuffing
1/2 bell pepper, chopped
1 celery stalk, chopped
1 large carrot, shredded
1/2 onion, chopped fine
2 cloves garlic, minced or pressed
Salt and pepper to taste
In medium bowl, mash beans with fork or potato masher. Add egg and stuffing, mashing until combined. With spoon, stir in vegetables and seasonings.
Spread soft bread crumbs* on plate. Form bean mixture into patties and gently press patties into bread crumbs. Heat about 2 tablespoons of oil in non stick frying pan. Fry patties until browned and crisp. Don’t overcook - they are best when vegetables are still crisp. Yield: 10 slider-size patties, or 8 large patties.
*To make soft bread crumbs, put a slice or two of bread in a food processor and pulse.
Variation: Add or substitute chopped broccoli, roasted red peppers, scallions, mushrooms or peas. Add 1 teaspoon chopped rosemary or sage or cilantro or other fresh herb.
