Veggie Burgers

Today is chemo treatment # 3 and lately, I do not have a great deal of energy to cook dinner every night, so I thought I would share my secret to eating healthy with little energy.

PLAN AND PREPARE.....

PLAN out your meals at the beginning of the week. This way you are less stressed about what to make on Thursday night after work or soccer practice. PREPARE food ahead of time. Use the freezer! Instead of store bought toaster waffles or veggies burgers, which are full of sodium, preservatives, and can be also can be expensive, try making your own and storing them in freezer bags!  Now that the fall is coming, break out the crock pot.  Check out some of these healthy recipes: Healthy Slow Cooker Recipes.

These yummy veggie burgers I have created are low in sodium, contain no preservatives, and are full of protein and fiber! The recipes makes about 12 veggie burgers and cost about the same price as 4 store-bought veggie burgers. 

3-4 cups canned or cooked beans (I used mixture of red kidney beans, navy beans, black beans).
1 Tbsp Olive Oil or Canola Oil

1 Medium vidalia onion chopped
1/4 cup green pepper chopped
1 Tsp Cumin
1 Tsp Oregano
1 Tsp Tumeric
1/4 Tsp Red pepper

Salt and Pepper to taste

1/2 cup thawed frozen corn or fresh corn kernels

1 cup bread crumbs
1 egg white (3 tbsp) OR 1 egg

1. Saute onion, pepper, and olive oil for 5 minutes or until opague. Add all seasonings (cumin, oregano, tumeric) to pan. Cook for 1-2 minutes on medium heat. Set aside to cool. 

2. Put onion, pepper mixture and the rest of the ingredients in food processor and mix until combined. 

3. Form 3-4" wide/1" thick patties on a baking sheet with wax paper. Place in freezer for 1 hour or fridge for about 2 hours. This will dry the burgers and make them hold up when grilling and cooking. You can use either a grill pan or place them on a gas or charcoal grill.

4. Set burgers on a plate to cool. Wrap each burger in wax paper and store in freezer bag. They can be stored for up to 6 months!