Meatless Mexican Chili Burgers
Try these tasty Meatless Mexican Chili Burgers for a zesty change of pace at your next healthy cook out.
1-1/2 cups water
1 cup seven grain cereal
10 ounces soft tofu
2 teaspoons chicken seasoning
1/4 cup chopped fresh cilantro
3 teaspoons canned chopped green chiles
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons garlic powder
1 cup chopped onion
1/2 cup shredded carrots
2 cups cooked brown rice
1/2 to 1 cup cracker crumbs
1 cup plum tomatoes, seeded and chopped
In a small microwaveable bowl, combine 1-1/2 cups water with the seven-grain cereal. Cover, and microwave on high for 5 minutes. Grains should be softened. Let sit to cool while preparing the remaining ingredients.
In a blender container, blend the soft tofu to the consistency of cottage cheese. If tofu is too thick, add a small amount of water.
In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's chicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder. Mix well.
Add the onions, carrots, rice, cracker crumbs, tomatoes, and softened grain mixture. Mix well. If mixture is too thin to form burgers, add additional cracker crumbs. If mixture is too crumbly, add a few tablespoons of water to hold mixture together.
Shape into 12 patties that are 4 inches in diameter and about 1/2 inch thick. Spray a nonstick skillet with cooking spray and place over medium heat. Add patties and saute for about 5 minutes per side or until golden brown.
Recipe makes 12 servings.
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Protein is made up of amino acids, eight of which are absolutely essential for life and must be assimilated from our diet. High quality protein is mainly found in meat; therefore, vegetarians must find a way to replace this animal protein as completely as possible.