Red Beans and Rice Burgers

Red Beans and Rice Burgers

1 (15-oz.) can no-salt-added red kidney beans, rinsed and drained
1/2 cup finely chopped onion (or shredded carrot)
1/4 cup finely chopped celery
1 slice soft Ezekiel 4:9 Low Sodium Whole Grain Bread, crumbled
2 Tbsp. fresh parsley/cilantro
1 clove garlic, minced
1/2 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. black pepper
3/4 cup cooked brown rice

In a medium bowl coarsely mash beans with a potato masher or
fork. Stir in onion, celery, breadcrumbs, parsley, garlic,
oregano, cumin, all-purpose seasoning, and black pepper. Stir in
rice.

Shape the bean mixture into four 1/2-inch-thick patties.

Grill for 10 minutes in a George Foreman grill. Patties can be
put in a skillet over medium heat and cooked for 10 to 12
minutes or until heated through, turning patties once.

Serve burgers alone as a meat patty or put them in Ezekiel 4:9
Sprouted Whole Grain Burger Buns with mustard, lettuce/spinach,
tomato, red onion, etc.

Makes 4 burgers. Double the recipe and freeze extras for
cooking later.