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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a large bowl, combine beans, rice, ketchup and spices. Mash with a fork
potato masher until beans are well mashed. (Rice will be lumpy.) Add
remaining ingredients and mix well. Divide mixture evenly and form into 8
burgers, 1/2 to 3/4-inch thick. Wet your hands slightly to avoid sticking.
Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking
spray. Preheat over medium heat. Place burgers on griddle and cook until
browned on both sides, about 15 minutes. Turn burgers several times while
cooking.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~--
Ingredients:
1 Can(s) 1-lb kidney beans; rinsed
2 Cup(s) Cooked brown rice
1 Tablespoon(s) Very finely chopped onions
1/2 Teaspoon(s) Cn red kidney beans, drained
1 Teaspoon(s) Dried oregano
1/8 Teaspoon(s) Ground sage
3 Tablespoon(s) Dried bread crumbs; or |
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