INGREDIENTS
- 8 oz Marzetti® Ranch Veggie Dip
- 2 tbsp Vegetable oil
- 1/2 cup Onion, chopped
- 2 cups Mushrooms, chopped
- 1 cup Carrot, grated
- 1 1/2 cups Chickpeas or white beans, cooked
- 1/2 cup Plain breadcrumbs
- 1 cup Brown rice, cooked
- 6 Hamburger buns
In a medium saute pan, heat oil and cook onions until tender, about 3 minutes. Add mushrooms and carrots and continue to cook until all moisture from mushrooms has evaporated. Remove from heat and cool.
Add chickpeas to bowl of a food processor and pulse several times to coarsely chop chickpeas, but do not puree. Transfer chickpeas to a bowl and add mushroom mixture, bread crumbs, rice and 1/3 cup Marzetti® Ranch Veggie Dip. Stir to combine. Form 4 patties and refrigerate for 20 minutes.
Heat a few tablespoons vegetable oil in a non-stick skillet. Add burgers and brown on one side, cooking 4-5 minutes. Gently turn each burger and cook another 3-4 minutes or until golden browl. Remove burgers from pan and transfer to rolls and top with additional Marzetti Ranch Veggie Dip and other desired toppings. Serve.
