Beany Burgers
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
red kidney beans
rinsed, and drained, 1 lb |
*
|
| 2 | cups |
brown rice
cooked |
|
| 1 | tablespoon |
ketchup
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
sage
ground |
*
|
| ¼ | cup |
onions
very finely chopped |
|
| 3 | tablespoons |
bread crumbs
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
red kidney beans
rinsed, and drained, 1 lb |
*
|
| 473 | ml |
brown rice
cooked |
|
| 15 | ml |
ketchup
|
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
oregano
dried |
|
| 0.6 | ml |
sage
ground |
*
|
| 59 | ml |
onions
very finely chopped |
|
| 45 | ml |
bread crumbs
dried |
|
Directions
In a large bowl, combine beans, rice, ketchup and spices.
Mash with a fork 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.
