Mexican Veggie Burger
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
1 cup rolled oats
1 cup cooked brown rice
1/2 yellow onion, diced
2 tsp. garlic powder
1 tsp. dried oregano
2 tsp. ancho chili powder
1 tsp. dried basil
1 tsp. cumin
1/4 tsp. granulated onion
1/2 tsp. smoked paprika
1/4 cup Ketchup (click here)
or low sodium salsa or no-salt-added
tomato sauce or Fast Enchilada Sauce (click here)
In a large bowl mash the beans with a potato masher. Add the
other ingredients and mix until well combined.
Divide mixture into 8 evenly sized patties. Chill in the
refrigerator for about 20 minutes to firm burgers.
Grill on a George Foreman grill for about 8-10 minutes.
Makes 8 burgers.
NOTE: Serve burger on a warmed Food for Life Sprouted Corn
Tortilla topped with shredded romaine and low sodium salsa. On
the side serve Unfried Beans (click here)
and/or Fiesta Lime Rice (click here)
Burgers can be served in toasted Ezekiel 4:9 Sprouted Whole
Grain Burger Buns with mustard, romaine lettuce/fresh baby
spinach, red onion slices, tomato slices, and cucumber slices.
Add Herbed Tortilla Chips (click here)
for a traditional burger meal.