Beany Burgers
Source: Lean, Luscious & Meatless
Author: Bobbie Hinman/Millie Synder
Servings: 8
Type: Vegan

1 (1-lb) can kidney beans, rinsed and drained
(yielding about 10-oz of beans)
2 cups cooked brown rice
2 tbsps ketchup
1/2 tsp garlic powder

1 tsp dried oregano
1/8 tsp ground sage
salt and pepper to taste
1/4 cup very finely chopped onions

  1. In a large bowl combine beans, rice, ketchup, and spices. Mash with a fork or a potato masher until beans are mashed well. (Rice will be lumpy.)

  2. Add chopped onions and mix well.

  3. Divide mixture evenly and form into 8 burgers, 1/2" to 3/4" thick. Wet your hands slightly to avoid sticking.

  4. Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking spray* and preheat over medium heat.

  5. Place burgers on griddle and cook until browned on both sides, turning burgers several times.

  6. Serve hot with lettuce, tomato, relish, ketchup, mustard or your favorite burger toppings.

NOTES: *Use Mr. Misto with a small amount of olive oil -- it'll add a trace amount of flavor, and is better (protects) quality pots and pans.

Per serving:
Calories: 103 Fat: 1 g Carbohydrates: 19 g Cholesterol: 0 mg Sodium: 121 mg (varies by salt added) Protein: 4 g

Exchanges/serving:
1/2 bread/starch, 1/2 protein and 13 additional/extra calories

From Amazon.com
Lean, Luscious & Meatless (Vol 3)
by Bobbie Hinman/Millie Snyder
Currently Out-of-Stock

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