Garden Burgers Recipe
Ingredients
| Onion | 1/2 Medium, peeled | |
| Olive oil | 2 Teaspoon | |
| Curry powder | 1 Tablespoon | |
| One 14 1/2-ounce can red kidney beans (412 gm) | ||
| Dark raisins | 4 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Long grain brown rice | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Whole wheat buns | 2 | |
| Lettuce leaves | 4 | |
| 2 thick tomato slices | ||
Directions
Process the onion, using the fast pulse, until it's in small but still discernible pieces.
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.
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.
Chef
