Fresh Veggie Burgers

SERVES: 6

COOK TIME: 20 Min

Veggie burgers have become "the rage." And why not: They're hearty, tasty, and often cholesterol- and fat-free. Here's a version you can make at home. Sure, it's a little more work than simply thawing frozen patties, but you'll taste the difference.

What You'll Need

3/4 cup plain bread crumbs, divided
1 tablespoon canola or vegetable oil
1 medium-sized onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
3 cups warm cooked brown rice (see Notes)
1 medium-sized carrot, peeled and grated
1/3 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons light soy sauce
1/2 cup egg substitute

What to Do

Preheat the broiler. Coat a rimmed baking sheet with cooking spray.
Place 1/2 cup bread crumbs in a shallow dish and set aside.
In a large nonstick skillet, heat oil over medium-high heat. Saute onion, garlic, and thyme 4 to 5 minutes, or until onion is tender. Place in a large bowl and add remaining ingredients except reserved bread crumbs; mix well. Form mixture into six 1/2-inch-thick patties and coat in the reserved 1/2 cup bread crumbs. Place on prepared baking sheet.
Broil on center rack 12 to 14 minutes, or until golden and heated through, turning halfway through broiling.

Notes

Your favorite type of brown rice, even a quick-cooking one, will work great in this recipe.
Serve burgers on buns with lettuce and tomato for an unbeatable sandwich.