Mushroom Veggie Burger

³ Description

So much flavor, especially when topped with a perfectly poached egg! This Mushroom Veggie Burger is packing that protein from natural, meat-free ingredients!

² Ingredients

•  1 oz Parmesan Cheese (Grated)
•  0.3 cup Egg White
•  1/4 tsp Garlic Powder
•  1/4 tsp Black Pepper
•  0.125 tsp, leaves Thyme (Dried)
•  1/4 tsp Salt
•  1/4 cup, grated Carrots
•  2 tsp Garlic
•  2 cup, pieces or slices Mushrooms
•  1/2 cup, chopped Onions
•  0.08 tbsp Parsley
•  1 cup Spinach
•  1 serving (serving = 1/3 cup) Quaker Old Fashioned Oats

q Directions

Preheat oven to 350F.
In a skillet over medium heat, sautee onion (with spray or a little oil) for a few minutes, until translucent. Add garlic.
Cook another minute, and then add mushrooms and spinach.
Cook 4-8 minutes, until spinach is wilted and mushrooms are cooked.
Transfer to a bowl and add remaining ingredients, stirring thoroughly.
Form into two HEAPING patties (this mixture could have made 3 normal sized patties but I decided to go with biggies!) and place on baking sheet, lined with foil and sprayed. (The mixture will not “stick” together like a patty, but once you mold it on the baking sheet it will stay firm and bake through).
Bake 20-25 minutes, until cooked through and crisp on the outside.
Top with swiss cheese, spinach, tomato and poached egg on a toasted whole wheat bun! (**not included in nutritional breakdown)

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