Southwest Veggie Burgers
I like to have at least one meatless day per week. These are so delicious and healthy. Don't think of these as a meat-replacement, they are just another great thing to have on a bun!
|1 cup||cooked brown rice|
|1 cup||cooked no-salt-added black beans, rinsed, drained, and courslely mashed|
|1/4 cup||diced tomato|
|1/4 cup||diced roasted red bell pepper|
|1/4 cup||shredded carrot|
|1 cup||cooked and mashed sweet potato|
|1/4 cup||chopped fresh cilantro|
|1 tablespoon||no-salt-added chili powder|
|1 teaspoon||ground cumin|
|3||green onions, finely chopped|
|1/3 cup||grated Cheddar cheese|
|2 cloves||garlic, minced|
|1 teaspoon||tabasco or other hot sauce|
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine all ingredients in a large bowl and stir to mix. Form the mixture into 4 patties. Place patties on the baking sheet and bake, flipping once half way through cooking, until browned and slightly crisp on the outside, about 30 minutes.
To freeze the burgers, bake and cool them, then wrap in foil or freezer-safe wrap; unwrap the burgers and reheat them in the microwave, or place them on a parchment-lined pan and bake in a 300°F oven until hot, about 25 minutes.