05/09/2018
We’re serving a Gardenburger at our private schools today, which is jam-packed with high-nutrient value foods, including three different types of mushrooms, brown rice, bulgur, oats, & part-skim cheese. If you missed today’s lunch or would like to try a veggie burger yourself, pictured is a similar recipe that you could make for dinner. And…if your family is squeamish about veggie patties, that’s okay too. You can easily incorporate veggies, including mushrooms, onions, and bell peppers, into lean ground meat patties for some added health benefits.
Ingredients:
1 small/medium onion, diced
2 garlic cloves, diced
2 cups butternut squash or sweet potato, cooked & chopped
2 cups mushrooms, chopped
2 cups black beans
1 cup brown rice5 cup oats5 cup fresh cilantro5 cup sunflower seeds
1 tbsp cumin
1 tbsp Italian seasoning5 tsp salt25 tsp Black pepper
Oil for cooking
1. Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, ~2-3 minutes. Add remaining vegetables and cook until soft, ~5-10 minutes.
2. Transfer all vegetables from pan into bowl. Add all remaining ingredients to cooked vegetables and mix together.
3. Form circular patties with fingers. Form mixture into 8 patties (~⅓ cup per patty) and place on a baking sheet lined with parchment paper.
4. Refrigerate the patties uncovered for 30 minutes. (This will help the patties stay together.
5. After refrigeration, add 1 tbsp of oil in a large skillet over medium-high heat until simmering. Cook 3-4 patties at a time until brown, ~3-4 minutes per side.
5. Serve immediately and enjoy!
P.S. Although it’s a foodie holiday every day for us, it’s today! We submitted our recipe on their site, www.nationalfoodiesday.com, along with a pasta dish.
