Freezer Veggie Burgers

Total Time Prep: 25 min. + freezing Bake: 30 min.
Yield 6 servings
Test Kitchen Approved
“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

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

  1. 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.
  2. 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.

Nutrition Facts

1 burger: 244 calories, 2g fat (0 saturated fat), 0 cholesterol, 615mg sodium, 45g carbohydrate (8g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2.500 starch, 1 lean meat, 1 very lean meat, 1 vegetable.

“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
Recipe Creator

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