Mexican Veggie Burgers
These little burgers pack flavor, protein and fiber into a few satisfying bites. Scramble recipe tester Debbie Falkow said, “I liked the texture which was …
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Cooking tools:
- Potato masher
- Microwave
- Mixing bowl
- Fork
- Wooden spoon
- Wax paper
- Baking sheet
- Nonstick skillet
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Toaster
- Plate
- Refrigerator
- Freezer
Ingredients
- 1 carrot (diced)
- 15 oz. canned kidney beans (reduced salt, if possible, drained and rinsed)
- 1/2 green bell pepper (finely diced (about 1/2 cup))
- 1/4 yellow onion (finely diced (about 1/2 cup))
- 16 oz. salsa (look for brands with no sugar added)
- 1 cup bread crumbs (use wheat/gluten-free, if needed)
- 1/2 cup whole wheat or white flour (use wheat/gluten-free if needed)
- 2 Tbsp. extra virgin olive oil
- 8 whole wheat English muffins or buns (use wheat/gluten-free, if needed, optional)
- 8 slices Cheddar or Monterey Jack cheese (optional)
- 8 leaves lettuce (any variety, optional)
- 1 tomato (sliced, optional)
- 1 avocado (sliced, optional)
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