Veggie Burger
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Ingredients
Garlic Herb Mayonnaise
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) parsley, chopped
1 tbsp (15 mL) chives, chopped
1 garlic clove, crushed
Burgers
1 cup (250 mL) brown rice, cooked
3 eggs
1/2 cup (125 mL) bread crumbs, dry
1/3 cup (75 mL) parmesan cheese, grated
1/2 tsp (2 mL) oregano, dried
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil, divided
1/3 cup (75 mL) onion, finely chopped
1/3 cup (75 mL) carrot, finely grated
1/3 cup (75 mL) mushrooms, finely chopped
2 garlic cloves, crushed
4 kaiser rolls, split
lettuce leaves, tomato slices, red onion rings and alfalfa sprouts
Directions
Combine ingredients for garlic Herb mayonnaise; set aside. In a medium bowl, combine rice, eggs, bread crumbs, cheese, oregano, salt and pepper. In a non-stick skillet over medium-high heat, heat 1 tsp (5 mL) oil. Saute onion and carrot 2 minutes. Add mushrooms and garlic and saute 1 to 2 minutes longer. Add cooked vegetables to egg mixture; mix thoroughly. Shape mixture into 4 patties.
In same skillet over medium high heat, heat the remaining 2 tsp (10 mL) oil. Saute burgers 2 to 3 minutes per side or until lightly browned. Spread garlic herb mayonnaise on both halves of rolls. Place lettuce on bottom half, top with veggie burgers and garnish to taste.