Beany burgers #1

Yield: 8 Servings

Measure Ingredient
1 can (1-lb) kidney beans; rinsed and drained -or-
10 ounces Cooked beans
2 cups Cooked brown rice
1 tablespoon Ketchup
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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