When you want a break from chicken or beef burgers - these are really delicious - flavorful, crunchy on the outside and creamy on the inside!
½ medium onion chopped fine (Vidalia is especially good!)
2 baby bella mushrooms chopped fine (Use any veggies you have on hand - red peppers or scallions would be great)
½ cup left-over cooked brown rice (Leftover cooked quinoa would work well too)
1 15-oz can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
sea salt and black pepper or Herbamare seasoning
chili lime spice (or whatever seasonings you like)
¼ cup dry whole wheat bread crumbs*
*If you want to make them gluten free - substitute almond meal for the bread crumbs or use gluten free bread to make your crumbs.
coconut or olive oil
Saute the finely chopped onions and mushrooms in a teaspoon of oil until softened and lightly browned. Set aside.
Combine beans, rice, egg, seasonings and a tablespoon or two of water,, stock or Braggs Liquid Aminos in blender. Blend until a smooth consistency.
Put pureed bean mixture into a bowl; add onions and mushrooms and bread crumbs. Correct seasoning if necessary. Combine well. If still to loose to form burgers add a little more bread crumbs a tablespoon at a time until the right consistency.
Heat a tablespoon or two of oil in a skillet. Form bean mixture into patties. Cook 3-5 minutes over medium or medium high heat until golden brown; turn and cook second side. Can serve as a side dish or on burger buns. I especially like them with guacamole and salsa!