Veggie Burgers

veggie burgers


25 oz can black beans, drained and rinsed (or 2 1/2 cups cooked beans)
25 oz can kidney beans, drained and rinsed (or 2 1/2 cups cooked beans)
1 medium onion, chopped
3 cloves garlic
2 cups rolled oats
2 cups cooked brown short grain rice
2 tbsp  spices of your choice
salt and pepper to taste


Cook short grain brown rice ahead of time. You’ll need 2 cooked cups.
Rinse beans and put into food processor. Add the chopped onion, garlic cloves, and oats. Pulse a few times to begin mixing.
Then add the rice and spices.
Pulse until all the ingredients are combined but not pureed, scraping the sides of the food processor occasionally. Add a splash of water if necessary. The mixture should be moist but not wet (if that makes sense).
Let bean/grain mixture rest for about 15-20 minutes before forming into patties.
Roll mixture into balls and flatten into 1/2-inch-thick patties.Pan cook in a tiny bit of oil or cooking spray for 5–7 minutes on each side or bake in the oven at 350 degrees for 30 minutes, turning after 15 minutes. Either way until the outside gets a little crispy or the inside is nice and chewy, but not dry.
Serve with whole grain bread and your favourite condiments, like spicy mustard or peanut butter and cheese. These burgs rock with sweet potato fries.

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