Pan-Fried Veggie Burgers - KitchenAid Pro Line KPFP850 User Manual

PAN-FRIED VEGGIE BURGERS

8 ounces Monterey Jack cheese,
chilled
2 large cloves garlic
1 ⁄ small red onion, cut into
4
1-inch pieces
1 cup fresh mushrooms
1 ⁄ medium green bell pepper,
4
cut into 1-inch pieces
1 medium rib celery, cut into
1-inch pieces
1 can (16 oz.) pinto or kidney
beans, well drained
1 can (8 3 ⁄ oz.) whole kernel
4
corn, drained
2 cups cooked brown rice
(not instant)
1 ⁄ cup dry bread crumbs
3
1 teaspoon ground cumin
3 ⁄ teaspoon dried oregano
4
3 ⁄ teaspoon black pepper
4
1 ⁄ teaspoon cayenne pepper
4
1 ⁄ teaspoon salt
4
1–2 tablespoons olive oil
1–2 tablespoons butter
or margarine
56
Position chef's bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice.
Set aside.
Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic
through small feed tube. Process until finely chopped, 5 to 8 seconds. Add onion, mushrooms,
bell pepper and celery. Pulse 4 to 5 times, about 2 seconds each time, or until chopped.
Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and
salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties
(about 1 ⁄ cup each).
2
In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches,
if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty
with cheese. Reduce to medium-low heat. Cook 5 to 6 minutes, or until patties are golden
brown and cheese is melted.
If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf
lettuce, mayonnaise, and mustard.
Yield: 8 servings.
Per serving: About 290 cal, 12 g pro, 31 g carb, 13 g total fat, 6 g sat fat, 35 mg chol,
350 mg sod.