Vegetarian

Homemade Garden Burger takes several minutes to prepare.

Homemade Garden Burger takes 30 minutes to cook.

Homemade Garden Burger makes 6 servings.

The ingredients for Homemade Garden Burger are:

*Yves Veggie Ground Round - Original, 0.75 cup
Zucchini, 1 medium, shredded
Olive Oil, 3 tbsp
Onions, raw, 1 medium (
Tomato Paste, 1 tbsp
Chickpeas (garbanzo beans), 1.5 cup
*balsalmic vinegar, 2 tbsp
Egg, 2 large
Brown rice (1 cup cooked))
Parsley, 2 tbsp
Bread crumbs, 1 cup
Cremini mushrooms, 8 thinly sliced

Here is how you make Homemade Garden Burger:

1) Preheat the oven to 375.2) Toss zucchini and 1/2 tsp salt in a collander and let site for 10 minutes. Drain, squeeze out as much liquid as possible.3) In a medium skillet heat 1 tbsp of the oil over medium heat. Add the onion and cook it for about 5 minutes, when it begins to soften add the mushrooms and cook. stirring periodically, 8-10 minutes.4) Add the tomato paste and stir quickly to coat, then the zucchini. Cook until the zucchini is slightly softened and dried out, about 3-5 minutes. Add the vinegar to deglaze, scraping up the browned bits. Remove from heat and allow to cool slightly.5) Combine the cooked veggies, chickpeas, and eggs (or egg substitute) in a food processor until uniformly blitzed but not pureed...you want the vegetables to be a little recognizeable.6) Transfer to a mixing bow and fold in the veggie ground, rice, parsley, and season with salt and pepper to taste. Fold in the bread crumbs. Adjust the seasonings. Shape into 6 patties.7) Heat the remaining 2 tbsp oil over med-high heat and brown patties on each side, 3-5 minutes on each side. Transfer to a baking dish and bake for 12-15 minutes. until the burgers are firm and cooked through.Serving Size:?Makes 6 4" patties

The nutritional information for Homemade Garden Burger is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 316.8

• Total Fat: 10.7 g
• Cholesterol: 62.2 mg
• Sodium: 681.7 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 5.9 g
• Protein: 14.3 g