Best Veggie Burgers
1 (15-oz.) can kidney beans, drained and rinsed
6-8 mushrooms, diced small (white button, cremini or shitake)
1 cup rolled oats
1 cup cooked brown rice
1/2 yellow onion, diced small
1/4 cup tomato paste
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. ancho chili powder
1 tsp. dried basil
1 tsp. cumin
1/2 tsp. granulated onion
Rinse and drain the beans thoroughly and then pour them into a
Mash the beans with a potato masher leaving some chunks.
Add the mushrooms, oats, rice, onion, tomato paste, and spices.
Mix well and form into 8 patties about 3-4 inches wide and
about a half-inch thick.
Place burgers on a plate in the fridge and let them firm for at
least 20 minutes.
Use a George Foreman grill to cook the burgers about 10 minutes
until done. Burgers can be baked on an unbleached parchment
paper lined baking sheet at 375 degrees F. for 10 to 15 minutes
Dress burgers with favorite veggies (lettuce, red onion,
tomato) and condiments.
Makes 8 burgers.