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Garden Burgers Recipe
|Onion||1⁄2 Medium, peeled|
|Extra light olive oil||2 Teaspoon (With A Dash Of Sesame Oil)|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Canned red kidney beans||14 1⁄2 Ounce (1 Can, 412 Gram)|
|Dark raisins||60 Milliliter (4 Tablespoons)|
|Chopped parsley leaves||15 Milliliter (1 Tablespoon)|
|Freshly squeezed lemon juice||15 Milliliter, squeezed (1 Tablespoon)|
|Cooked long grain brown rice||236 Milliliter (1 Cup)|
|Whole wheat buns||2|
|Thick tomato slices||2|
Calories 610 Calories from Fat 89
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 986.6 mg41.1%
Total Carbohydrates 114 g37.9%
Dietary Fiber 20.8 g83.1%
Sugars 28.2 g
Protein 24 g48.1%
Vitamin A 46.3% Vitamin C 42.2%
Calcium 20.5% Iron 34.5%
*Based on a 2000 Calorie diet
Heat half of the oil in a medium-sized skillet over high heat and cook the onion and curry powder for 3 minutes.
Add the beans, raisins, parsley, lemon juice and cooked onion to the processor and fast pulse 12 times.
Transfer to a bowl, add the cooked rice and the salt and mix well.
Form into 2 patties.
Pour the remaining oil into a medium-sized skillet over high heat and brown the patties on each side for 3 minutes.
To Serve: Place a patty on each bun, top with the lettuce and tomato.