Veggie Burgers
Vegetarian burgers can be made ahead of time and stored in the freezer. They can be served any time. To add some spice, top with salsa.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 patty
212
Calories
6g
Protein
41g
Carbs
4g
Fat
4g
Fiber
5g
Sugar
358mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium whole kernel corn, finely chopped
1 can (about 15 ounces)
cornmeal
1/2 cup
onion, finely chopped
1/2 cup
green pepper, finely chopped
1/2 cup
cooked white rice
1/2 cup
chili powder
1/4 teaspoon
salt
1/4 teaspoon
black pepper
1/4 teaspoon
cayenne or jalapeño chilies, seeds removed and finely chopped,
1 teaspoon · optional
nonstick cooking spray
flour tortillas, 6-inch size
6
Instructions
- 1
In a large bowl, combine corn and cornmeal.
- 2
Add onions, green pepper, rice, chili powder, and pepper. If using cayenne and jalapeño chilies, add them too. Mix well.
- 3
Form the burger mixture into 6 equal patties about 1/2 inch thick, and refrigerate for 1 hour.
- 4
Preheat the oven to 350 °F.
- 5
Spray both sides of the patties with nonstick cooking spray.
- 6
In a large pan, brown both sides of the patties over medium to high heat for 5 to 8 minutes.
- 7
Bake the patties in the oven for 10 minutes.
- 8
Toast the flour tortillas in the oven for 8 minutes.
- 9
Place patty on half of tortilla and fold tortilla over to serve like a taco.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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