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Garden Burgers #2

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  • 1/4 c Water
  • 1/2 c Tomato; chopped
  • 1/2 c Red bell pepper; finely chopped
  • 1/2 c Green bell pepper; finely chopped
  • 1/2 c Zucchini; finely chopped
  • 1 c Onion; finely chopped
  • 1/2 c Peas
  • 1/2 c Corn
  • 1/2 ts Thyme
  • 3 lg Potato; cooked and peeled
  • 3 Egg whites; lightly beaten
  • 1/4 c Skim milk
  • 1 c Bread crumbs; whole-grain, nonfat


Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender.
Drain vegetables. Stir in peas, corn, and thyme.
Mash the cooked potatoes in a large bowl. Stir in egg whites and skim milk.
Stir potato mixture into vegetable mixture and shape into 12 burgers.
Place crumbs in shallow bowl, dip burger in crumbs to coat.
Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with vegetable cooking spray, for 5 minutes. Turn and saute for 5 minutes more.
Last modified: 02 April 1997 recipes@soar.Berkeley.EDU.
Just one of the 38368 recipes available on SOAR - the Searchable Online Archive of Recipes (http://soar.Berkeley.EDU/recipes/)
Note: Because I am a strict vegetarian, I don't eat eggs so personally; I would use an egg substitute in this recipe. But you may want to use the eggs if you are not strict about that. Sandy Posted to JEWISH-FOOD digest by Sandy English <> on May 13, 1998