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.


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