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Bean and Rice Burgers


Bean and Rice Burgers recipe













Low Cholesterol, Trans-fat Free, High Fiber


1 cup brown rice
1 ½ cups beans
cooked, pink, kidney, navy, ect.
½ cup whole-wheat flour
or white
1 tablespoon margarine
or butter
1 medium onions
1 clove garlic
1 tablespoon seasoned salt
1 cup potatoes
cooked, mashed
½ cup cornmeal
½ cup bran
½ cup cracked wheat (bulgur)
1 small black pepper
1 each carrots


Heat greased grill or electric frypan on med heat.

Or, you can grease a 13"x9" glass baking pan and bake at 350℉ (180℃) F for 30 Min.

Just spread mix in pan and cook uncovered.

Use a pancake turner to cut and remove cooked 'burger'.

Mash beans.

Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a ¼ to ½ cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don't thin it too much or it will be mushy. Look for a 'hamburger' consistency.)

Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner.

Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 51212% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 2200mg 92%
Total Carbohydrate 34g 34%
Dietary Fiber 17g 69%
Sugars g
Protein 32g
Vitamin A 55% Vitamin C 11%
Calcium 9% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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