Name: Freezer Veggie Burgers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1/2 cup old-fashioned oats; 2 tablespoons ketchup; 1/2 cup finely chopped fresh mushrooms; 1 medium onion, finely chopped; 1 medium carrot, shredded; 1 small sweet red pepper, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 6 hamburger buns, split; 6 lettuce leaves; 6 slices tomato

“I try to limit our intake of red meat to once a week, and my family enjoys these veggie burgers.” Make them at your convenience, then cook frozen, for a fast bite when needed! Elaine Solochier - Concord, North Carolina

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Freezer Veggie Burgers

3.6 | 8 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:30 min

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Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup old-fashioned oats
2 tablespoons ketchup
1/2 cup finely chopped fresh mushrooms
1 medium onion, finely chopped
1 medium carrot, shredded
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon white pepper
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

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Directions

Place the beans, oats and ketchup in a food processor; cover and pulse until blended. Transfer to a small bowl; stir in the vegetables, garlic and seasonings. Shape into six 3-in. patties; wrap each in plastic wrap and freeze.

<B>To use frozen burgers:</B>Unwrap burgers and place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until heated through, turning once. Serve on buns with lettuce and tomato.

Nutrition Facts

1 burger: 244 calories, 2g fat (0 saturated fat), 0 cholesterol, 615mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2.500 starch, 1 lean meat, 1 very lean meat, 1 vegetable.

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