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Variation:
Mediterranean: substitute 1/2 C. shredded zucchini for the corn. Omit chili
powder and cumin. Add 4 oz. feta cheese flavored with bits of sun-dried tomatoes
and olives for the Monterey Jack cheese. Serve with fresh sliced tomato.
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Salsa Topped Veggie Burger
1/2 C. chopped onions
1/2 C. corn kernels frozen
1/3 C. red pepper minced
1/4 C. walnuts or soy nuts
1 garlic clove minced
1 t. chili powder
1/2 t. cumin
1/3 C. canned pumpkin
1/4 C. cottage cheese
1 egg
1 slice firm white bread
2 T. fresh chopped parsley
3/4 C. shredded Monterey Jack cheese
2/3 C. toasted wheat germ
1/2 t. salt
1/4 t. pepper
6 buns
salsa
Spray a large nonstick skillet with cooking spray. Add onions and cook over
medium heat about 5 minutes, until tender. Add corn, bell pepper, nuts, garlic,
chili powder and cumin. Cook and stir until heated through, about 3 minutes,
being careful not to burn the spices. Transfer mixture to a bowl and cool.
In a food processor, combine pumpkin, cottage cheese, egg, torn bread and
parsley. Process until combined. Add to the cooked vegetable mixture and mix
well. Stir in the cheese, wheat germ, salt and pepper. Mix well. Cover and
refrigerate for 30 minutes.
When chilled, form into 6 patties, about 3/4 inch thick. Spray a large nonstick
skillet with cooking spray. Add patties and cook over medium heat until browned,
about 6 minutes per side.
Serve hot, topped with salsa, on the buns.
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