Veggie Burger

Name: Veggie Burger
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Marzetti® Dill Veggie Dip, divided; 2 tablespoons vegetable oil, plus extra for cooking burgers; 1/2 cup chopped onion; 2 cups chopped mushrooms; 1 cup grated carrot; 1 1/2 cups cooked chickpeas or white beans; 1/2 cup plain bread crumbs; 1 cup cooked brown rice; 6 burger rolls, skinny rolls or English muffins

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Anyone looking for a meatless alternative to hamburgers will love this delicious veggie burger recipe.

READY In

55 Minutes

PREP TIME

35 Minutes

COOK TIME

20 Minutes

SERVES

Save

Ingredients

1 cup Marzetti® Dill Veggie Dip, divided

2 tablespoons vegetable oil, plus extra for cooking burgers

1/2 cup chopped onion

2 cups chopped mushrooms

1 cup grated carrot

1 1/2 cups cooked chickpeas or white beans

1/2 cup plain bread crumbs

1 cup cooked brown rice

6 burger rolls, skinny rolls or English muffins

Directions

In a medium sauté pan, heat oil and cook onions until tender, about 3 minutes. Add mushrooms and carrots and continue to cook until all moisture from mushrooms has evaporated. Remove from heat and cool.

Add chickpeas to bowl of a food processor and pulse several times to coarsely chop chickpeas, but do not puree. Transfer chickpeas to a bowl and add mushroom mixture, bread crumbs, rice and 1/3 cup Marzetti® Dill Veggie Dip. Stir to combine. Form 4 patties and refrigerate for 20 minutes.

Heat a few tablespoons vegetable oil in a non-stick skillet. Add burgers and brown on one side, cooking 4 to 5 minutes. Gently turn each burger and cook another 3 to 4 minutes or until golden brown. Remove burgers from pan and transfer to rolls and top with additional Marzetti® Dill Veggie Dip and other desired toppings. Serve.