KitchenAid KPFP850OB Instruction Manual - Page 58

PAN-FRIED VEGGIE BURGERS 8 ounces Monterey Jack cheese, chilled 2 large cloves garlic 1⁄4 small red onion, cut into 1-inch pieces 1 cup fresh mushrooms 1⁄4 medium green bell pepper, cut into 1-inch pieces 1 medium rib celery, cut into 1-inch pieces 1 can (16 oz.) pinto or kidney beans, well drained 1 can (83⁄4 oz.) whole kernel corn, drained 2 cups cooked brown rice (not instant) 1⁄3 cup dry bread crumbs 1 teaspoon ground cumin 3⁄4 teaspoon dried oregano 3⁄4 teaspoon black pepper 1⁄4 teaspoon cayenne pepper 1⁄4 teaspoon salt 1-2 tablespoons olive oil 1-2 tablespoons butter or margarine 56 Position chef's bowl and 4 mm slicing disc in work bowl. Add cheese. Process to slice. Set aside. Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through small feed tube. Process until finely chopped, 5 to 8 seconds. Add onion, mushrooms, bell pepper and celery. Pulse 4 to 5 times, about 2 seconds each time, or until chopped. Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties (about 1⁄2 cup each). In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches, if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty with cheese. Reduce to medium-low heat. Cook 5 to 6 minutes, or until patties are golden brown and cheese is melted. If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf lettuce, mayonnaise, and mustard. Yield: 8 servings. Per serving: About 290 cal, 12 g pro, 31 g carb, 13 g total fat, 6 g sat fat, 35 mg chol, 350 mg sod.