Chris' New Black Bean & Rice Burgers

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 28
• 1 (32 ounce) can dark red kidney beans
• 2 (16 ounce) cans black beans
• 1 1/2 cups cooked brown rice ( may be substituted)
• chili powder
• garlic powder
• onion powder
• cumin
• 1 (15 ounce) package breadcrumbs

Recipe

• 1 in a food processor, blend black beans and kidney beans to a fine mash. it is alright if some bean chunks still remain solid.
• 2 in a large mixing bowl, add to bean mash any desired spices. i strongly reccomend liberal amounts of chili powder, cumin, onion powder, and garlic powder. you might also add an adobo seasoning.
• 3 should you desire, you might add any kind of chopped or shredded vegetables at this point. from experience, i find salsa is a nice addition.
• 4 mix in 1.5 cups of cooked brown rice into bean mash and stir till even consistancy. gradually fold in entire package bread crumbs- bean mash will visibly thicken, it is advisable to use your hands at this point.
• 5 grab small palmfulls of bean mix and flatten into burger sized patties. i generally find i make about 28 patties in one go- this is variable as yours may be smaller or larger.
• 6 i freeze patties for weeks (months) at a time in an air-tight container or freezer bag.
• 7 to cook- either bake in a toaster oven until exterior is crusty and crispy, or pan fry with a small amount of oil or cooking spray. these are very firm burgers and will hold up extremly well- better than any other bean burger ive seen!
• 8 dress your burgers with any number or great things- bbq suace is a particular favorite.
• 9 also try crumbling cooked burgers and using the 'meat' as taco filling- tastes delicious especially with taco sauce.