Sunday, July 23, 2017

Veggie Burgers -- 4 Smart Points

I've tried commercially prepared veggie burgers and, to me, they're pretty much edible but "meh!" nothing to write home about.  Since I've been investigating the concept of a whole food plant based diet, I bought Rip Esselstyn's book "The Engine 2 Diet".  He advocated a totally plant based diet for health reasons.  This recipe is from the book.

I used diced onion in place of the green onion, garlic powder and a combination of parsley and cilantro.  You definitely need to add some salt to the mixture.

These are on a large dinner plate.  They make a pattie about the same size as a 4 oz. beef pattie.



NEW YORK TIMES VEGGIE BURGERS
Makes 8 patties - 4 Smart Points per patty
 
1 can black beans, rinsed and drained
1 can mild tomatoes and green chilies
1 garlic clove, minced or 1 tsp. garlic powder
1 tsp. onion powder
2 green onions, chopped
1 cup parsley or cilantro
2 cups quick rolled oats

Process the first seven ingredients using an immersion blender or food processor.  Stir in oats and form into 8 patties.  Saute burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.


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