Vegetarian

Whey Good Veggie Burgers is for Sandwich.

Whey Good Veggie Burgers takes several minutes to prepare.

Whey Good Veggie Burgers takes several minutes to cook.

Whey Good Veggie Burgers makes 23 servings.

The ingredients for Whey Good Veggie Burgers are:

1 cup lenitls (uncooked)
1 cup brown rice (uncooked)
2 cups shredded carrots
8 oz portabella mushrooms
1.5 cup salt free sunflower seeds (optional)
2 cups of uncooked oatmeal
3 scoops unlfavored whey protein (I used designer whey)
1 small onion diced
6 egg whites
6 tablespoons of BBQ sauce (to taste/optional)
sodium free liquid smoke (to taste/optional)
1 8 oz can of sodium free tomato sauce


* Salt to taste is optional. The sodium count listed assumes no salt is added.

Here is how you make Whey Good Veggie Burgers:

Caramelize the onions in a pan. Add Mushrooms and cook until they start to weep. Add 5 cups of water, rice and lentils, and carrots bring to a boil. Turn down the heat. Cover the pot, and let simmer for about 45 minutes. Stirring occasionally. Once rice and lentils are soft, remove the pot from heat and let the mixture cool. Once cooled. mash the mixer with a potato masher - this step isn't a must. I just find the burger holds together better Stir in oatmeal, sunflower seeds, egg whites and whey protein and tomato sauce. Add BBQ sauce and liquid smoke to taste. Divide mixture up into 1/2 cup servings and flatten into patties. Bake patties in a 415 degree oven for about 15 minutes. The burgers can also be grilled, microwaved, or pan fried. Other good stir ins are sodium free tomato sauce, or salsa. The unbaked patties freeze very well.Number of Servings: 23Recipe submitted by SparkPeople user GREATDANE7.

The nutritional information for Whey Good Veggie Burgers is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 134.8

• Total Fat: 6.2 g
• Cholesterol: 6.5 mg
• Sodium: 69.2 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.2 g
• Protein: 7.6 g

The dietary needs meet for Whey Good Veggie Burgers is Vegetarian