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Freezer Veggie Burgers

Freezer Veggie Burgers
“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
6 ServingsPrep: 25 min. + freezing Bake: 30 min.

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

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.
  • To use frozen burgers: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.
  • Yield: 6 servings.
© Taste of Home 2013

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Freezer Veggie Burgers (continued)

Nutrition Facts: 1 burger equals 241 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 601 mg sodium, 45 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013