Useful extras

Veggie Burgers with Heart

Created by Kashi Read more cooking, featuring eggs, featuring soy, fiber, Heart To Heart, protein, recipes, and vegetarian
Medium_veggie_burgers_wheart

Vegetarians and meat lovers alike will savor the hearty texture and Italian seasonings of these succulent patties, which are as tender as they are nutritious.

Makes 8 servings.

Ingredients

  • 3 cloves organic garlic, minced
  • 2 teaspoons dried Italian seasonings
  • ½ large organic yellow onion, diced
  • ½ large organic red bell pepper, diced
  • 2 tablespoons extra virgin olive oil or soy oil
  • 1 pound ground soy/veggie meat or crumbled soy/veggie burgers of your choice
  • ½ cup ketchup or barbeque sauce (no salt added varieties)
  • 2 large organic egg whites or egg substitute
  • ½ cup organic part skim mozzarella cheese or soy cheese
  • ½ cup Kashi® Heart to Heart® Honey Toasted Oat cereal, crushed
  • ¼ cup organic low sodium parmesan cheese or soy parmesan cheese

Directions

  1. In a large skillet, sauté the first four ingredients in olive oil for 5 minutes or until vegetables are softened. Add ground soy/veggie meat or crumbled soy/veggie burgers into vegetable mixture and continue to cook for 5 minutes until flavors absorb into meat. Remove from heat and add the remaining ingredients, except parmesan cheese. Mix well to incorporate all the ingredients using your hands.
  2. Form the mixture into eight burger patties and place them into an oiled baking dish. Sprinkle burgers with parmesan cheese. Bake at 350°F for 20 to 25 minutes, depending on the size and thickness of burgers.
  3. Baked burgers, stored in an airtight container, should keep well in the refrigerator for up to one week. To reheat, simply microwave burger until warmed.

    4. Nutrition Facts

    Serving Size: 4 oz. pattie, Calories 125, Calories from Fat 20, Total Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 15g, Dietary Fiber 5g, Sugars 1g, Protein 12g, Vitamin A 4%, Vitamin C 8%, Calcium 6%, Iron 8%

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  1. User_48
    ravenwindy commented on this. 9 months ago

    I only eat seafood, turkey and chicken. This sounds like a delicious alternative to plain old veggie burgers. I might try this with ground turkey or chicken breast. I think I’d go for the barbequwe sauce.

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    AllNaturalKashiGirl commented on this. about 3 years ago

    At my last cookout my family had the full fat, unhealthy burgers, but i had a veggie burger! Oh my goodness it’s fantastic!

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    playmate420 commented on this. about 3 years ago

    im not a vegitarian but this is great and i still love meat

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    mayablue commented on this. about 4 years ago

    Funny, I was wondering how I could use Kashi cereals in making veggie meatloaf! Thank you for the help with the recipe. I hope to try making this very very soon!! Yummy in advance.

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    karahmelle commented on this. over 4 years ago

    I tried these and the flavor is really good. They could have done with a bit more substance of some sort to help hold them together better, so maybe the meatloaf suggestion would do best for this recipe. I would make it again though b/c the taste was good despite it semi-falling apart!

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    dawnleann commented on this. over 4 years ago

    This would be great with abowl of Tomatoe Soup.

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    grnlight commented on this. over 4 years ago

    this one is good! Not only is it tasty, but healthy too. It’s great for people who are trying to cut down on their meat intake. It goes great with this recipe from wailana.com:

    Chunky Corn Soup

    3 cups potatoes, diced
    1 cup corn kernels, fresh or frozen
    3 cups water

    1 Tbsp. butter
    2 1/2 cups corn kernels, fresh or frozen
    1 cup zucchini or string beans, diced
    1 stalk celery, sliced
    1/2 cup onion, chopped
    1 cup milk
    1/2 Tbsp. salt
    1/4 tsp. black pepper
    1/2 tsp. paprika
    1 tsp. dried basil
    1 Tbsp. fresh parsley, minced
    1/4 cup fresh chives, chopped

    1. In a large saucepan bring the potatoes, 1 cup corn, and water to a boil. Cook on medium heat for about 15 minutes until soft. Mash the potatoes and corn slightly, allowing them to break up a little but not completely.

    2. While the potatoes are cooking, melt the butter in a skillet on medium heat. Add the 2 1/2 cups corn, zucchini, celery, and onion and sauté until the vegetables are tender.

    3. Add the sautéed vegetables to the potato mixture. Stir in the milk and the seasonings and mix well. Add a little more liquid if necessary. Gently reheat, then serve.

    Serves 10

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  10. User_48
    DickHertz commented on this. almost 5 years ago

    I like turtless

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    DickHertz commented on this. almost 5 years ago

    Noone made this yet? Im curious if it is as yummy as it sounds….

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    nutrition2008 commented on this. almost 5 years ago

    I just printed the recipe… since I am in a nutrition field and love the heart to heart cereal.. I am sure to try and love it.

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    dluna727 commented on this. about 5 years ago

    Sounds great I am going to try it

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    britters commented on this. about 5 years ago

    This sounds great and is wonderful for a vegetarian like my brother or even a non-vegetarian like myself and for anyone who just wants to eat good, healthy food.

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    MustangMike commented on this. over 5 years ago

    I am willing to bet this would be great formed as a meatloaf and baked in a loaf pan. I am always looking for ways to make traditonal foods in a new and healthy way.

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    Kacie commented on this. over 5 years ago

    I think ill try this, its always nice to have a recipe to shop with that makes more than one serving because leftovers are key for me! make it all at once so i can take it on the go later :)

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    richrthr commented on this. over 5 years ago

    I’m going to try this – it sounds good!

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    purplecow4 commented on this. over 5 years ago

    this is a very good recipe for any on who is a vegitarian like me, or maybe for any one who just wants to eat healthy!!!!!!!!!!!!!!!!!!!!

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