Mexican Chili Burgers

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

1 1/2	cups	water
1	cup	seven grain cereal
10	ounces	tofu	soft, blended, or 1/2 cup egg whites or egg substitute
2	teaspoons	chicken seasoning
1/4	cup	cilantro	chopped
3	teaspoons	green chili peppers	canned, chopped
1 1/2	teaspoons	oregano	dried
1	teaspoon	cumin
1	teaspoon	chili powder
2	teaspoons	garlic powder
1	cup	onion	finely chopped
1/2	cup	carrots	shredded
2	cups	rice, brown	cooked
1/2 - 1	cup	cracker crumbs
1	cup	italian plum (roma) tomatoes	seeded, chopped
1	x	nonstick cooking spray

Directions

In a small microwaveable bowl, combine 1 1/2 cups water with the seven-grain cereal.

Cover, and microwave on high for 5 minutes.

Grains should be softened.

Let sit to cool while preparing the remaining ingredients.

In a blender container, blend the soft tofu to the consistency of cottage cheese.

If tofu is too thick, add a small amount of water. If using egg whites, slightly beat them.

In a large mixing bowl, pour blended tofu or beaten eggs and add chicken seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder.

Mix well. Add the onions, carrots, rice,cracker crumbs, to matoes, and softened grain mixture.

Mix well. If mixture is too thin to form burgers, add additional cracker crumbs.

If mixture is too crumbly, add a few t ablespoons of water to hold mixture together.

Shape into 12 patties that are 4 inches in diameter and about 1/2 inch thick.

Spray a nonstick skillet with cooking spray and place over medium heat.

Add patties and sauté for about 5 minutes per side or until golden brown.