1 15oz can of black beans (rinsed and drained)
1 cup cooked brown rice
1/2-3/4 cup cooked/softened veggies**
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon garlic powder
2 teaspoons chili powder
1/2 cup bread crumbs (more or less as needed)
1 egg, beaten
Combine all ingredients, through chili powder, in a food processor. Process until consistency of precooked ground beef hamburgers. Remove mixture from food processor and transfer to a mixing bowl. Add beaten egg to mixture and mix until well Incorporated. Add bread crumbs, about half at a time, until mixture is as dry as you like it.
Form 6 patties** and cook on a skillet that has been sprayed with cooking spray. Cook about 4 minutes per side.
Serve on hamburger buns and with traditional hamburger fixin's.
**Note-Part of the reason I call these "kitchen sink black bean burgers" is because it's a great way to use leftovers. If you have some left over rice and veggies from dinner earlier in the week, you can make these burgers. Use whatever veggies you have on hand-carrots, celery, onion, corn, etc. Just make sure the veggies are either cooked or softened. Feel free also to substitute the spices that sound good to you, or you need to use up.
**Note-I make my patties a bit thinner than traditional burgers as I want to insure that the middle gets cooked both to cook the egg and avoid a soggy burger.
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