Veggie Bean and Rice BurgersSubmitted by: STEF52209
1 T Low Sodium Vegetable Broth
1 small Onion, chopped
4 cloves Garlic, minced
1 large Carrot, grated
1 tsp Chili Powder
1/2 tsp Ground Cumin
1 15 1/2 oz can Black Beans
1 15 1/2 oz can Kidney Beans
2 T French's Horseradish Mustard
2 T Low Sodium Soy Sauce
2 T Ketchup
2 T Dried Parsley
1/3 cup dry Brown Rice, cooked
Season to taste with salt, black and red pepper
Heat broth is a large skillet over medium heat and add the onion and garlic. Cook until softened.
Add the carrots, chili powder, and cumin and cook for another 5 minutes and then remove from heat.
In a separate bowl mash the beans, mustard, soy sauce, ketchup, and parsley together, then stir in the vegetable mixture and the cooked rice. Season with salt, black and red pepper to taste.
Form the mixture into 6 patties and then cook in a skillet sprayed with non-stick cooking spray over medium heat for about 5 to 8 minutes on each side.
Serving Size: 6 patties
Number of Servings: 6
Recipe submitted by SparkPeople user SAL52209.