Ingredients
1/4
cup uncooked instant rice
1/4
cup boiling water
1/2
cup broccoli flowerets
2
ounces fresh mushrooms (about 4 medium)
1/2
small red bell pepper, cut up
1
can (15 to 16 oz) Progresso™ garbanzo beans, rinsed and drained
1
egg
1
clove garlic
1/2
teaspoon seasoned salt
1
teaspoon instant chopped onion
1/3
cup Italian-style dry bread crumbs
3
tablespoons vegetable oil
4
whole wheat hamburger buns, split
Toppings (Cheddar cheese slices, lettuce, sliced tomato, sliced onion and mayonnaise), if desired
Preparation
In medium bowl, stir rice and boiling water. Cover and let stand 5 minutes. Drain if necessary.
Meanwhile, in food processor, place broccoli, mushrooms and bell pepper. Cover and process, using quick on-and-off motions, to finely chop vegetables (do not puree). Stir vegetables into rice.
Add beans, egg, garlic and seasoned salt to food processor. Cover and process until smooth. Stir bean mixture, onion and bread crumbs into vegetable mixture.
Using about 1/2 cup vegetable mixture for each patty, shape into 1/2-inch-thick patties.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve on buns with toppings.
