Lots of Veggies Burgers

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Crisp burgers filled with a plethora of of vegetables and brown rice.

Ease: average Type: entree Prep Time: 20 minutes Total Time: About 1 hour 10 minutes Yield: 4 - 6 servings

Cook's notes

To cook brown rice, place in saucepan, 2 c rice and 4 c water. Bring to a boil over high heat. Lower heat to medium to maintain a low boil until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed.

Ingredients

3 1/2 c cooked brown rice
1/2 lb. or 4 carrots
4 celery ribs
1 large onion
5 extra large eggs
2 T olive oil
5 oz. frozen spinach
5 oz. frozen corn
5 oz. frozen peas
5 oz. shelled edamames
1c whole wheat pastry flour
1 T safflower oil

Steps

• Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
• In food processor, finely chop carrots, celery and onion and frozen spinach. Transfer to a large mixing bowl and mix with remaining vegetables, rice, eggs, oil and flour.
• Spread about 1/2 " thick into prepared pan/s. (If you are willing to take the time, you can also make conventional, round burgers by shaping into patties, about 3/4" thick and placing on cookie sheets.) Spray the top liberally or smear with 1 T oil.
• Bake for 50 minutes or until bottom and sides are browned. Then, broil at 450°F for an additional 10 minutes until the top is crispy.
• These veggie burgers freeze really well. Just freeze in an airtight container or bag. When ready to serve, thaw and place in 350° F oven until crisp and hot.

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