Southwest Style Veggie Burger

Preperation time
10 m
Skills level

Serving size
4
Country of origin

Preparation time: 10 m
Cooking time: 8 m
Servings: 4

Ingredients

  • 1 package Birds Eye Protein Blends "Southwest Style"
  • 1/4 cup corn flake breadcrumbs by Kellog's
  • 1/4 cup finely shredded Mexican cheese
  • 1 egg
  • a small handful sliced button mushrooms (about 6 slices)
  • a good quality extra virgin olive oil
  • Optional: bun, tortilla, mixed greens
  • season with black pepper and ground sea salt
Recipe Type:
Course:

This is one of those eassssssy meals that you can pull together in a few minutes. You can put these veggie burgers on a roll with some Cole slaw or just eat over a salad. Either way they are delish! Experiment with any kind of breadcrumb you like. Here are the easy directions.

Cook the *Bird’s Eye frozen veggies in the microwave according to the directions on the bag. Let them cool, then place in a high speed blender along with a small handful of mushrooms slices. Pulse for 1 minute. Place into a bowl.

Mix in 1/4 cup of corn flake breadcrumbs, 1/4 cup finely shredded Mexican cheese and one egg. Mix until everything is well incorporated adding in some black pepper and ground sea salt, and create a patty.  If it’s too sticky add more breadcrumbs. Heat in hot non-stick skillet with a drizzle of olive oil for 4 minutes a side. Place a cover over them as they cook.

They will be done once slightly browned and firm. Add another spinkle of sea salt once done. Serving suggestions: place the veggie burger on a bun, eat over a salad, have for breakfast with some avocado, place in a tortilla. Enjoy!

*The Bird’s Eye Protein blends “Southwest Style” contain a blend of whole grains, black beans, corn, lentils and red bell peppers with a zesty sauce.