* Exported from MasterCook * Mexican Chili Burgers Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Water 1 c Seven grain cereal 10 oz Soft tofu, blended (or 1/2 cup egg whites -or egg substitute) 2 ts McKay's chicken-style seasoning 1/4 c Fresh cilantro -- chopped 3 ts Canned chopped green chiles 1 1/2 ts Dried oregano 1 ts Cumin 1 ts Chili powder 2 ts Garlic powder 1 c Onion -- chopped fine 1/2 c Carrots -- shredded 2 c cooked brown rice 1/2 c Cracker crumbs -- up to 1 c 1 c Plum tomatoes -- seeded & chopped Cooking spray In a small microwaveable bowl, combine 1 1/2 cups water with the seven-grain cereal. Cover, and microwave on high for 5 minutes. Grains should be softened. Let sit to cool while preparing the remaining ingredients. In a blender container, blend the soft tofu to the consistency of cottage cheese. If tofu is too thick, add a small amount of water. If using egg whites, slightly beat them. In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's chicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder. Mix well. Add the onions, carrots, rice, cracker crumbs, tomatoes, and softened grain mixture. Mix well. If mixture is too thin to form burgers, add additional cracker crumbs. If mixture is too crumbly, add a few tb water to hold mixture together. Shape into 12 patties that are 4" in diameter and about 1/2" thick. Spray a nonstick skillet with cooking spray and place over medium heat. Add patties and saute for about 5 minutes per side or until golden brown. - - - - - - - - - - - - - - - - - -