quick and easy DIY veggie burgers


® NATURAL INSECT REPELLENT


Mixed Veggie Burgers Serves 4 | Veggie


prep 25 minutes | chill 1 hour | cook 10 minutes


Using rolled oats for binding makes these burgers hearty yet moist. We used Swiss cheese during testing, but any kind of cheese will work. Delicious with marinated, roasted red pepper slices (see page 54) on a lettuce bed or focaccia.


NEW


FAMILY SIZE


½ cup diced red onion 2 cloves garlic, crushed 2 tablespoons olive oil ½ cup thinly sliced cremini mushrooms


½ cup shredded zucchini (about 1 small zucchini) 2


/3


carrots) 1½ cups rolled oats


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¼ cup grated cheese, any kind 1 large egg, beaten 2 teaspoons crushed red pepper fl akes 2 teaspoons dried basil 2 tablespoons nutritional yeast 2 tablespoons vegetable broth


1¼ cups wheat germ or bread crumbs, divided


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26 deliciousliving | may 2012


1. Over medium heat, sauté red onion and garlic in olive oil until opaque, about 5 minutes. Mix in mushrooms, zucchini, and carrots; sauté for another 3 minutes or so, until vegetables are tender but not mushy. Remove from heat and mix in oats, cheese, egg, red pepper fl akes, basil, nutritional yeast, and salt and pepper to taste. Stir in broth, and then mix in ¾ cup wheat germ or bread crumbs. Refrigerate for about 1 hour. 2. Brush grill or frying pan with oil and preheat. Place ¼–½ cup wheat germ or bread crumbs on a plate. Form veggie mixture into four patties. Dredge in wheat germ or crumbs; grill for about 5 minutes per side.


PER SERVING: 474 cal, 17g fat (8g mono, 4g poly, 4g sat), 54mg chol, 23g protein, 60g carb, 12g fi ber, 36mg sodium


➻ cup shredded carrot (about 2 medium


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