Title: Beany Burgers #1
Categories: Vegetable
Yield: 8 Servings

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

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,
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