Veggie Burger

Veggie burgers aren’t just for those wacky vegetarians anymore. Even carnivores can appreciate a vegetarian version, provided it doesn’t taste like cardboard. These burgers are kick ass and much healthier than their beefy counterpart. Serve it on a toasted egg bun with a slice of old cheddar and lots of crunchy lettuce.

Ingredients
1 small onion, diced finely
1 garlic clove
1 tsp. of canola oil
½ cup chopped mushrooms
¼ cup of salsa
1 tbsp. soya sauce
½ tsp. chilli powder
1 cup canned kidney beans, rinsed
½ cup cooked brown rice
¼ cup shredded sweet potatoes
2 tsp. mustard

Step 1

Drain and mash kidney beans, set aside.

Step 2

Add canola oil to hot frying pan. Once oil is hot, reduce heat to medium and add chopped onion and mushrooms. When onion is translucent, add garlic. Stir constantly for about a minute to prevent garlic from burning.

Step 3

Mix cooked veggies with salsa, soya sauce, mashed beans, brown rice, sweet potatoes, mustard, chili powder, salt and pepper. Form into patties.

Step 4

Fry each patty in canola oil under sides are browned.

Add oil to fry pan, add ingredients except beans and cooked rice. Cook until onions are softened. Mix

with beans and cooked rice. Let cool, form into patties, fry until browned.