Kidney Bean Rice Burgers

I thought the addition of rice in a veggie burger sounded super strange, but they’re actually pretty good. You can probably add chopped cilantro or parsley if you wanted. Very simple and fast to make. From mywholefoodlife.com.

Ingredients:

Servings: 5 or more burgers depending on how large you make them

  • 1 can kidney beans, drained and rinsed, or about 2 cups cooked kidney beans
  • 1 cup cooked brown rice (or sub gluten-free rice)
  • 1 cup shredded carrots
  • ½ cup ground pecans
  • 2 cloves garlic, minced
  • 2-3 tbs. water
  • 1 flax egg (mix 1 tbs. flax meal with 3 tbs. warm water, wait 5 minutes)
  • a couple dashes of sea salt

Directions:

Line a baking pan with parchment paper and preheat the oven to 350°F.

Combine everything in a bowl. Mash the crap out of it with a potato masher or other mashing-capable object. 

Dump globs of it on the parchment paper and smoosh it into burger shapes. Or star shapes. Or whatever shapes you want.

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Cook for at least 15 minutes. Mine needed about 20 before they were pretty firm. 

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