Recipe #62 - Homemade Veggie Burgers

We've been enjoying prepackaged veggie burgers for years, but recently tried coming up with our own version. We'll continue tweaking it but this recipe turned out to be moist and flavorful.

Makes about six burgers.

1 large portobello mushroom, stemmed, wiped clean and coarsely chopped
1 cup canned black beans, drained and thoroughly rinsed
1/3 cup canned diced green chiles
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/4 tsp. salt
1 cup breadcrumbs
1 egg

1 cup cooked brown rice
1/3 cup frozen corn kernels, thawed
1 small zucchini, shredded
1 small carrot, shredded
1/2 small onion, finely diced
1/2 cup cooked brown rice

2 Tbsp. canola oil

Put chopped mushroom in a food processor and pulse into fine pieces.. Add the beans, chiles, Worcestershire, chili powder, salt, breadcrumbs and egg, and process until well combined.

Stir in the brown rice, corn, zucchini, carrot and onion. Form six burger patties. Heat a large skillet over medium-high heat and add canola oil. Place the burger patties into the pan and grill for about five minutes per side until crispy and heated through.

Serve the veggie burgers on whole wheat buns with sliced tomatoes, sliced avocado, lettuce and a lemon-garlic aioli.