|1 can||(1-lb) kidney beans; rinsed and drained -or-|
|10 ounces||Cooked beans|
|2 cups||Cooked brown rice|
|½ teaspoon||Garlic powder|
|1 teaspoon||Dried oregano|
|⅛ teaspoon||Ground sage|
|¼ cup||Very finely chopped; onions|
|3 tablespoons||Dried bread crumbs; or germ|
In a large bowl, combine beans, rice, ketchup and spices. Mash with a fork or potato masher until beans are well mashed. (Rice will be lumpy.) Add remaining ingredients and mix well.
Divide mixture evenly and form into 8 burgers, ½ to ¾-inch thick. Wet your hands slightly to avoid sticking.
Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking spray. Preheat over medium heat. Place burgers on griddle and cook until browned on both sides, about 15 minutes. Turn burgers several times while cooking.
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