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KELLOGG'S* RICE KRISPIES* Veggie Nut Burgers

Rated as 3.5 out of 5 Stars

"Here's a savory, delicious veggie burger with brown rice, mushrooms, pecans and seasonings, baked until golden brown."
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Ingredients

30 m servings 406 cals
Original recipe yields 6 servings (6 burgers)

Directions

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  • Prep

  • Ready In

  1. In 12-inch non-stick fry pan, over medium heat, saute onions and garlic in oil 2 minutes. Add mushrooms and saute 4 minutes longer or until mushrooms are just tender. Remove from heat.
  2. Using metal blade, coarsely chop pecans in food processor. Add KELLOGG'S* RICE KRISPIES* cereal, rice, green pepper, carrots, seasonings and mushroom mixture. Pulse processor about 15 seconds or until mixture is a mealy consistency. Remove to mixing bowl and stir in egg whites. Divide mixture into 6 portions, about 1/2 cup each and shape into patties. Place on baking sheet coated with cooking spray.
  3. Broil 6 inches from heat, about 5 minutes per side or until browned. Serve hot on buns with lettuce and tomato or with chutney, if desired.

Footnotes

  • Notes:
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutrition Facts


Per Serving: 406 calories; 12.6 g fat; 64.3 g carbohydrates; 10.6 g protein; 0 mg cholesterol; 601 mg sodium. Full nutrition

Reviews

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The pecans and rice krispies ingredients tempted me to try this veggie burger. I added 1/2 cup of lentils to the rice, an extra dash of cayenne pepper and an extra egg white to keep it together....

Does not in any way shape or form make patties. Taste is great but it stuck to the pan after broiling and only got hardened on the top side (mush in the middle). I have extra, I'll be trying to ...