Best Weight Watchers Veggie Burgers Recipes

Chickpea & brown rice veggie burgers with tomato salad image

Categories Lunch

Time 42m

Yield 4 servings

Number Of Ingredients 20

4 spray(s) Cooking spray
1 cup(s) Chickpeas drained and rinsed
0.5 cup(s) Cooked long grain brown rice
3 Tbsp Shredded carrot(s)
3 Tbsp Uncooked scallion(s) minced (1 medium)
2 Tbsp Fresh parsley fresh, chopped
2 Tbsp Dried plain breadcrumbs whole-wheat preferred
1 Tbsp Cilantro fresh, chopped
1 tsp Lemon zest
1 tsp Ground coriander
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
1 large Egg white(s) Salad
4 item(s) Plain hamburger bun
0.5 cup(s) Cucumber(s) diced
0.25 cup(s) Sweet red pepper(s) diced
0.25 cup(s) Grape tomatoes or cherry tomatoes, quartered
3 Tbsp Fresh lemon juice
2 Tbsp, chopped Uncooked red onion(s) thinly slivered
1 Tbsp Olive oil extra-virgin

Steps:

In food processor, pulse chickpeas in 10-second intervals until coarse texture is reached, 20 to 30 seconds total. Add rice and pulse again to combine, about 10 seconds more.
Transfer chickpeas and rice to large bowl. Mix in carrot, scallion, parsley, breadcrumbs, cilantro, lemon zest, coriander, salt, and black pepper. Mix in egg white. Refrigerate for at least 10 minutes and up to overnight.
In medium bowl, toss cucumber, bell pepper, tomatoes, lemon juice, onion, and oil to combine. Set aside salad.
Coat grill rack or grill pan with nonstick spray. Preheat gas grill to medium, prepare medium fire in charcoal grill, or heat grill pan over medium on stovetop.
Form chickpea-rice mixture into 4 patties, using about ½ cup for each. Coat tops of patties with nonstick spray.
Grill patties, undisturbed, until golden brown and crispy on bottom, 6 to 8 minutes. Carefully flip patties and grill until golden brown and crispy on other side, 6 to 8 minutes more. Divide burgers and salad among buns.
Serving: 1 burger and about 1/4 cup of salad per serving.

Nutrition Facts : Calories 188 kcal

Veggie Burgers image

Provided by Denise in NH

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon canola oil, divided
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced carrot
1/4 cup minced celery
2/3 cup drained white kidney beans (Cannellini)
1 egg, lightly beaten
1/3 cup seasoned dry bread crumb

Steps:

in 8-inch nonstick skillet heat 1 tsp.
of the oil.
Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally until vegetables are soft and moisture has evaporated, about 1 minute.
Set aside to cool slightly Using a fork, in medium mixing bowl mash beans; stir in egg.
Add bread crumbs and vegetable mixture; mix until thoroughly combined.
Shape mixture into 4 equal patties.
Set patties on plate; cover and refrigerate until chilled, at least 20 minutes.
In same skillet heat 1 tsp.
of the remaining oil.
Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through.
Remove patties to plate; keep warm.
Repeat with remaining teaspoon of oil and 2 patties.

Nutrition Facts : Calories 132.5, Fat 5.6, SaturatedFat 0.8, Cholesterol 53, Sodium 330.5, Carbohydrate 15.4, Fiber 2.9, Sugar 2.5, Protein 5.5

Weight Watchers Veggie Burgers image

Provided by Marty Coleman

Categories Burgers

Time 45m

Number Of Ingredients 5

1 Tbsp cooking oil
1/4 c each ; minced onion, green bell pepper,carrot, and celery.
2/3 can(s) white beans such as canned cannellini or i used dryed great northern small cooked up the day before
1 egg lightly beaten
1/3 c seasoned bread crumbs

Steps:

1. Heat oil,add onion, pepper, carrot, celery, cook over med. heat stirring occasionally, until veggies are soft and moisture has evaporated, about 1 or 2 min. Cool
2. Using a fork in a med. bowl smash beans, stir in egg. Add bread crumbs and veggies, mix until throughly combined.
3. Shape mixture into 4 equal patties. Set on a plate cover and refrigerate for 20 min.
4. Heat oil. Cook patties over med heat until brown on both sides. Serve on your favorite buns or bread with tomatos, lettuce, mayo mustard if wanted. Pickle spears on the side.