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Veggie Burgers with Heart
saving rating...Makes 8 servings.
Ingredients
- 3 cloves garlic, minced
- 2 teaspoons dried Italian seasonings
- ½ large yellow onion, diced
- ½ large 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 egg whites or egg substitute
- ½ cup part skim mozzarella cheese or soy cheese
- ½ cup Kashi® Heart to Heart® cereal, crushed
- ¼ cup low sodium parmesan cheese or soy parmesan cheese
Directions
In a large skillet, saute 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.
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.
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.
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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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!!!!!!!!!!!!!!!!!!!!
I’m going to try this – it sounds good!
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 :)
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.
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.
Sounds great I am going to try it
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.
Noone made this yet? Im curious if it is as yummy as it sounds….
I like turtless
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
This would be great with abowl of Tomatoe Soup.