Ingredients
The following ingredients have 8 Servings
- 1 15-ounce can beans (any kind, rinsed and drained (1½ cups)
- 1 cup cooked short-grain brown rice (see note)
- 1½ cups chopped raw vegetables (example: ½ cup each of onions, carrots, and mushrooms, or any desired combination)
- ¼ cup chopped nuts, such as walnuts, almonds, and/or pine nuts (optional; see note)
- 1 cup quick-cooking rolled oats, or bread crumbs
- 2 cloves garlic, crushed, or ½ teaspoon garlic powder
- 1–2 tablespoons of your preferred spices and seasonings, to taste
- ½ teaspoon sea salt
- 2–3 tablespoons unsweetened, unflavored plant milk or vegetable broth, as needed
- ¼ cup cornmeal or chickpea flour (more as needed)
Instruction
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
- Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.
- Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.
