Yield: 8 Servings
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .