Veggie Burgers with Cream Cheese Spread and Tomato Topping Recipe

Name: Veggie Burgers with Cream Cheese Spread and Tomato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veggie Burgers; 2-2/3 cups canned black beans, drained, rinsed and pureed; 2 cups cooked regular quinoa; 2 cups cooked ancient red quinoa; 1 cup roasted red peppers, small dice; 1 cup roasted yellow peppers, small dice; 1 cup shiitake mushrooms, chopped; 2/3 cup red onions, small dice; 1/2 cup oil-packed sun-dried tomatoes, drained, chopped; 1/2 cup yellow squash, small dice; 2 each egg, beaten; 1/2 cup KRAFT Signature Sun Dried Tomato Oregano Dressing; to taste salt and black pepper; 1-1/2 cups saltine crackers, finely crushed; 2/3 cup oil; 28 each sourdough rolls (3-inch diameter), split, toasted; Cream Cheese Mixture; - goat cheese, softened; - PHILADELPHIA Original Cream Cheese, softened; 1/2 tsp. coarse ground black pepper; Tomato Mixture; 2 cups plum tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09; ¼ Tbsp. KRAFT Signature Sun Dried Tomato Oregano Dressing, divided; 1/2 cup fresh basil, chopped; 112 each baby spinach leaves

Servings: persons

Veggie Burgers
2-2/3 cups canned black beans, drained, rinsed and pureed
2 cups cooked regular quinoa
2 cups cooked ancient red quinoa
1 cup roasted red peppers, small dice
1 cup roasted yellow peppers, small dice
1 cup shiitake mushrooms, chopped
2/3 cup red onions, small dice
1/2 cup oil-packed sun-dried tomatoes, drained, chopped
1/2 cup yellow squash, small dice
2 each egg, beaten
1/2 cup KRAFT Signature Sun Dried Tomato Oregano Dressing
to taste salt and black pepper
1-1/2 cups saltine crackers, finely crushed
2/3 cup oil
28 each sourdough rolls (3-inch diameter), split, toasted
Cream Cheese Mixture
- goat cheese, softened
- PHILADELPHIA Original Cream Cheese, softened
1/2 tsp. coarse ground black pepper
Tomato Mixture
2 cups plum tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09
¼ Tbsp. KRAFT Signature Sun Dried Tomato Oregano Dressing, divided
1/2 cup fresh basil, chopped
112 each baby spinach leaves

1
Veggie Burgers: Combine beans, quinoa, vegetables,tomatoes, eggs, dressing, salt and black pepper.
2
Stir in cracker crumbs.
3
Refrigerate until ready to use.
4
Cream Cheese Mixture: Mix all ingredients.
5
Refrigerate until ready to use.
6
Tomato Mixture: Combine tomatoes, 1/2 cup dressing (or 1/4 cup dressing for trial recipe) and basil.
7
Refrigerate until ready to use.
8
For each serving: Use #12 scoop to portion vegetable mixture; shape into 3-inch patty.
9
Cook in 1 tsp.
10
oil in skillet on medium-high heat 1 min.
11
on each side or until golden brown on both sides.
12
Place skillet in 375 degrees F-convection oven.
13
Bake 5 to 7 min.
14
or until burger is cooked through (160 degrees F).
15
Spread cut sides of roll with 1 Tbsp.
16
Cream Cheese Mixture.
17
Place 4 spinach leaves on bottom half of roll; drizzle with about 1/4 tsp.
18
of the remaining dressing.
19
Cover with Veggie Burger, 1/2 Tbsp.
20
Tomato Mixture and top of bun.

1317

kcal

Calories

Fat

165

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Veggie Burgers, 2-2/3 cups canned black beans, drained, rinsed and pureed, 2 cups cooked regular quinoa, 2 cups cooked ancient red quinoa, and more.

Yes, Veggie Burgers with Cream Cheese Spread and Tomato Topping falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Burgers with Cream Cheese Spread and Tomato Topping

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