Mexican Chili Burgers
from Karen C. Greenlee -Atlanta, Georgia, USA

Serving Size: 12

• 1 1/2 cups water
• 1 cup seven grain cereal
• 10 ounces soft tofu, blended
• 2 teaspoons McKay's chicken-style seasoning
• 1/4 cup fresh cilantro -- chopped
• 3 teaspoons canned chopped green chiles
• 1 1/2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 1 cup onion -- chopped fine
• 1/2 cup shredded carrots
• 2 cups cooked brown rice
• 1/2 cup to 1 cup cracker crumbs
• 1 cup plum tomatoes -- seeded & chopped
• cooking spray

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.

In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's chicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder.
Mix well.
Add the onions, carrots, rice, cracker crumbs, tomatoes, 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 tablespoons 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 saute for about 5 minutes per side or until golden brown.