Vegetable Burgers
Garden Burger
Yield: 6 servings
Ingredients:
- ¼ cup vegetable broth
- ½ cup chopped tomatoes
- ½ cup chopped bell pepper
- ½ cup chopped zucchini
- 1 cup finely chopped onion
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- ½ teaspoon thyme leaves
- 3 large potatoes, cooked and peeled
- 3 egg whites
- ¼ cup skim milk
- 1 cup fat-free breadcrumbs
Directions:
- Heat broth in a large skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zuchhini, and onions. Cook and stir for 10 minutes until vegetables are tender
- Drain vegetables. Stir in peas, corn, and thyme.
- Mash the cooked potatoes. Stir in egg whites and skim milk.
- Stir veggie mixture with potato mixture and shape into 12 burgers.
- Dip burgers into breadcrumbs.
- Brown burgers in nonstick skillet, 5 minutes each side.
Calories Per Serving: 149
Weight Loss Dinner Recipes
Nutritional Value
Fat: 0.7 g
Cholesterol: 0 g
Protein: 6 g
Carbohydrates: 30g
Dietary Fiber: 5 g
Sodium: 115 mg
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