Posted in Homestead Kitchen
2 c cooked pinto beans (beans should be nice and soft)
1 c cooked brown rice
2 eggs
½ c whole wheat flour
Salt, pepper, seasoning salt to taste
In a large bowl combine all the above ingredients. Use a potato masher to mix and mash up the beans. Heat olive oil in a frying pan. Scoop out bean mixture using a ¼ cup measuring cup and plop out onto the hot oil. Use the back of the measuring cup to flatten and shape the patty. Let it cook until nicely browned on the first side. Flip the burger and use the back of the spatula to flatten out the burger some more and let it cook on the second side.
Remove from hot oil onto a platter to cool. Serve with toasted whole wheat bread, mayo, ketchup, lettuce, cheese, pickles and any other hamburger trimmings you would like!
This recipe lends itself very well to doubling or tripling. You can cook these burgers up ahead of time and flash freeze them (this means to lay them out on a cookie sheet and freeze them separately). Then store them in a freezer bag for easy use.
Crystal and her husband Tobin, along with 6 of their 8 homeschooled children make their home on 18 acres in SW Washington State.
Posted by 
