Total time: Prep: 20 min. Cook: 10-12 min.
Makes: 4 servings (4 burgers)
Ingredients:
- 1 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cooked red kidney beans
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup soft whole wheat bread crumbs
- 2 tablespoons snipped fresh cilantro
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cooked brown rice
- 4 whole grain hamburger buns, split and toasted.
- Light mayonnaise, fresh spinach leaves, tomato slices, and/ onion slices (optional)
Directions:
- In a medium bowl coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and black pepper. Stir in rice.
- Shape the bean mixture into four 1/2-inch-thick patties.
- Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.
- Serve burgers on toasted hamburger buns with light mayonnaise, spinach, tomato, and/or red onion, if desired.
- Per serving:
- 253 kcal cal.,
- 2 g fat
- 392 mg sodium,
- 48 g carb.,
- 12 g fiber,
- 5 g sugar,
- 12 g pro.