| 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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