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Veggie Burgers with Cream Cheese Spread and Tomato Topping

 
Yield:
28 servings, 1 burger each

Ingredients

Ingredients Weights Measures
Veggie Burgers
canned black beans, drained, rinsed and pureed 1 lb. + 7 oz. 2-2/3 cups
cooked regular quinoa 11 oz. 2 cups
cooked ancient red quinoa 10-1/2 oz. 2 cups
roasted red peppers, small dice 7 oz. 1 cup
roasted yellow peppers, small dice 7 oz. 1 cup
shiitake mushrooms, chopped 6 oz. 1 cup
red onions, small dice 3 oz. 2/3 cup
oil-packed sun-dried tomatoes, drained, chopped 3 oz. 1/2 cup
yellow squash, small dice 2-1/2 oz. 1/2 cup
egg, beaten 4 oz. 2 each
KRAFT Signature Sun Dried Tomato Oregano Dressing 4 oz. 1/2 cup
salt and black pepper - to taste
PREMIUM Saltine Crackers, finely crushed 6 oz. 1-1/2 cups
oil 5 oz. 2/3 cup
sourdough rolls (3-inch diameter), split, toasted - 28 each
Cream Cheese Mixture
goat cheese, softened 10 oz. -
PHILADELPHIA Original Cream Cheese, softened 9 oz. -
coarse ground black pepper - 1/2 tsp.
Tomato Mixture
plum tomatoes, small dice 10 oz. 2 cups
KRAFT Signature Sun Dried Tomato Oregano Dressing, divided 7 oz. 14 Tbsp.
fresh basil, chopped 1 oz. 1/2 cup
baby spinach leaves 2 oz. 112 each

Directions

VEGGIE Burgers: Combine beans, quinoa, vegetables,tomatoes, eggs, dressing, salt and black pepper. Stir in cracker crumbs. Refrigerate until ready to use.

CREAM Cheese Mixture: Mix all ingredients. Refrigerate until ready to use.

TOMATO Mixture: Combine tomatoes, 1/2 cup dressing (or 1/4 cup dressing for trial recipe) and basil. Refrigerate until ready to use.

FOR each serving: Use #12 scoop to portion vegetable mixture; shape into 3-inch patty. Cook in 1 tsp. oil in skillet on medium-high heat 1 min. on each side or until golden brown on both sides. Place skillet in 375ºF-convection oven. Bake 5 to 7 min. or until burger is cooked through (160ºF).

SPREAD cut sides of roll with 1 Tbsp. Cream Cheese Mixture. Place 4 spinach leaves on bottom half of roll; drizzle with about 1/4 tsp. of the remaining dressing. Cover with Veggie Burger, 1/2 Tbsp. Tomato Mixture and top of bun.

Kraft Kitchens Tips

Make Ahead
The shaped patties, Cream Cheese Mixture and Tomato Mixture can be stored in refrigerator up to 24 hours before using as directed.
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