Brown Rice & Pinto Bean Burgers

Some of you may be aware of the challenge of making a bean burger, too many are too soft and way too many just fall apart which just isn't fun. I have been experimenting quite a bit with bean burgers because I love burgers, I even indulge in a fatty cheeseburger (with bacon of course) on occasion, but I just can't eat those delicious burgers daily and I can eat bean burgers just about whenever. Even my meat-eating husband loves these. When having them for dinner he smirked and said, "I hate when healthy, meatless, things taste so good." He ate 3 of them! So, without any further ado here we go!

Brown Rice & Pinto Bean Burgers

1 C. brown rice

2 C. vegetable broth

2 cloves garlic, finely minced

1/2 onion, finely diced

1/2 bell pepper, seeded & finely diced

1 can pinto beans, drained & rinsed

1/2 C. cornmeal

1/3 C. salsa

1/2-1 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. black pepper

1 egg OR 2 Tbsp. ground flax + 3 Tbsp. water

Olive oil

(Don't forget buns & toppings!)

1. Heat medium saucepan on medium heat, drizzle with olive oil and add garlic, onion and bell pepper, saute until onion & pepper have softened. Add rice and broth then bring to a boil. Cover, reduce heat to low & let simmer until cooked, about 45 minutes.

2. Pour pinto beans into medium mixing bowl and mash with fork until crumbly. Once rice is done cooking put about 3/4 of the mixture through the food processor until pretty smooth. Add all to the beans, add remaining ingredients and mix well.

3. Heat a large skillet on medium-high heat, drizzle with olive oil. Form mixture into patties (makes about 12) and cook for 3-5 minutes on each side until browned. Remove and let sit on a plate lined with paper towels for 5 minutes before serving.

-Makes about 12 burgers.