Veggie Burgers

Ingredients

• 2 cups cooked brown rice
• 1 cup canned pinto beans, rinsed, drained, and smashed
• 1/2 cup finely grated carrots
• 1/4 cup finely diced celery
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/4 cup unsalted pumpkin seeds
• 3/4 teaspoon ground coriander, toasted
• 3/4 teaspoon ground cumin, toasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 large egg white
• 2 tablespoons olive oil
• 1 cup Daisy Light Sour Cream
• 1 tablespoon finely diced jalapeno pepper
• 1 teaspoon minced garlic
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt

Directions

In a large mixer bowl add the brown rice, pinto beans, carrots, celery, onion, red bell pepper, pumpkin seeds, coriander, ¾ teaspoon cumin, Kosher salt, ¼ teaspoon black pepper, and eggs. Mix on medium speed, scraping the bowl often, until the mixture is well mixed (30 to 60 seconds). In a 10-inch non-stick skillet, heat 1 of tablespoon olive oil. Meanwhile, form the burger mixture into small 1/3 cup patties. Place about 4 patties into the skillet and flatten slightly. Cook the patties over medium-high heat until golden brown on the first side (4 to 5 minutes). Turn the patties over and continue cooking until the second side is golden brown (2 to 3 minutes). Remove the patties from the skillet and keep warm. Repeat with the remaining patties, adding 1 additional tablespoon of olive oil to the skillet, if needed. In a small mixing bowl stir together the sour cream, jalapeno, garlic, lemon juice, ¼ teaspoon cumin, and salt. Serve the burgers on top of miniature buns and serve with a dollop of the sour cream sauce. Refrigerate leftovers.

Nutrition Information

Calories	192 cals
Total Fat	9 g
Cholesterol	33 mg
Dietary Fiber	4 g
Sodium	305 mg
Protein	7 g
Total Carbohydrate	21 g