| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(1-lb) kidney beans; rinsed and drained -or- |
| 10 |
oz |
Cooked beans |
| 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
or 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.
GARHOW@HPUBMAA.ESR.HP.COM
(GARRY HOWARD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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