Recipe: Spicy Vege Burger Patties

How to Make Spicy Veggie Burger Patties

Veggie burgers make a satisfying meal and are easy to make at home.
While some store-bought veggie burgers have the reputation of being bland,
or even unhealthy, you can spice up homemade veggie patties in plenty of ways.
Combining rice and beans in a burger patty provides a complete protein and
makes for a well-rounded, nutritious meal. Chipotle chilies give these black
bean veggie burger patties a kick. Finish with your favorite toppings.

Things You’ll Need

1 (14-ounce) can black beans, drained and rinsed
1 cup cooked brown rice

2 tablespoons red onion, chopped
2 cloves garlic, minced

1 chipotle chili in adobo sauce, chopped
1 teaspoon ground cumin

1/2 teaspoon sea salt, or to taste
Olive oil or canola oil for cooking

Cook the brown rice according to package instructions. You’ll need one cup cooked, which is the equivalent of 1/3 cup uncooked rice.

It’s easiest to cook 1 cup of dry rice (yielding 3 cups cooked) and save the leftover cooked rice for other uses.

In order to make black bean burgers spicy, you can use fresh diced jalapeno,  leaving the seeds in, dried cayenne pepper or canned chipotle chilies in adobo sauce.

Chipotle chilies are very spicy, so you’ll only need one pepper for the recipe and can
use the remaining chilies for future uses.

Step 1: Prepare the Base

Pour the cooked brown rice and drained and rinsed black beans into a mixing bowl.
Use a fork to mash the beans, leaving them somewhat chunky.

Step 2: Chop the Vegetables

Finely chop the red onion, garlic and chipotle chili. Make sure the pieces are very fine
so they can become well incorporated with the burger patties.

Step 3: Mix

Add the onion, garlic, chili, ground cumin and salt to the mixing bowl with the rice and beans.

Stir everything together until well-incorporated. The rice and bean mixture will be thick,
slightly sticky and very malleable.

Step 4: Form Patties

Form the mixture into a large ball, and then divide it into four equal sections.
Make a small ball out of one of the sections and press between your palms to
flatten into a burger patty.

Make patties out of the remaining three sections of the mixture, and place all of the patties on a plate.

Step 5: Cook

Heat a large (10-inch) skillet to medium-high, and add enough cooking oil to generously coat the surface,
about 3 tablespoons.

Carefully place all of the burger patties on the hot skillet. Cook until crispy, about 2 to 3 minutes.
Carefully flip the patties and cook an additional 2 to 3 minutes until golden-brown on both sides.

Step 6: Serve

Toast burger buns, and make complete veggie burgers with your favorite toppings, such as fresh greens, avocado, tomato and onion.



Recipe: Oven Baked Zucchini Chips

Oven Baked Zucchini Chips


by Skinny Ms.

Why hit the vending machine when you can have a yummy superfood snack, like Oven Baked Zucchini Chips? Zucchini is one of our vegetable favorites. With the perfect combination of seasonings, this recipe turns a mild-flavored vegetable into a tasty, crunchy treat. Skip the processed bag of chips, and replace it with these fantastic Oven Baked Zucchini Chips. They’re only 99 calories per serving!

Oven Baked Zucchini Chips


1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk


Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |
Copyright 2012 Skinny Ms. ® All rights reserved.

Recipe: Zucchini Fritters

Zucchini Fritters {only 4 Ingredients} –
2    eggs

1/4 red onion, grated

1/2 zucchini, grated

2 tbsp. grated carrot.

Beat eggs and add remaining ingredients, season for taste.

Heat a small non-stick frying pan over medium heat.

Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading.

Cook for 2 minutes each side.

Healthy and Delish!

Recipe: Thai Basil Guacamole

Thai Basil Guacamole

2 avocados (or 1 extra-large avocado)
1 T finely chopped red onion
1 garlic clove, minced
1 jalapeno, seeded and minced
1 T chopped fresh Thai basil
juice of 1/2 lime
Salt to taste