Veggie Burger

8 servings   

• 1 cup chopped onions
• 1 cup chopped mushroom
• 1 green bell pepper, chopped
• 1 15 oz. can garbanzo beans,
     drained & mashed
• 1/2 tiny can tomato paste
• 1 cup shredded carrot
• 1/2 cup low-fat mozzarella cheese
• 1 egg
• 1 teaspoon cumin
• 1 teaspoon dill weed
• 1 teaspoon minced garlic
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons Dijon mustard
• 1 cup bread crumbs

Preheat oven to 350°. Spray a cookie sheet (oven pan) with vegetable oil spray.

Saute onions, mushrooms and peppers in a nonstick skillet sprayed with vegetable oil spray. Stir in cumin, dill, cayenne, garlic and dijon.

Meanwhile, mash garbanzos (chick peas); add egg and tomato paste. Mix in above sauteed vegetables, carrots, mozzarella and bread crumbs. Make 8 patties.

Put patties on prepared pan. Bake for 20 minutes then turn over and bake another 10 minutes.

Also great on barbeque with barbeque sauce or fried

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!