| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg-cook, August | 8 | Servings | |
INGREDIENTS
| 1 | cn | 1-lb kidney beans; rinsed |
| And drained | ||
| 2 | c | Cooked brown rice |
| 1 | tb | Ketchup |
| 1/2 | ts | Garlic powder |
| 1 | ts | Dried oregano |
| 1/8 | ts | Ground sage |
| 1/4 | c | Very finely chopped onions |
| 3 | tb | Dried bread crumbs; or |
| Germ |
INSTRUCTIONS
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, 1/2 to 3/4-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. From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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