1 can (15 ounces) beans, drained and rinsed (about 1½ cups)
1 cup cooked brown rice
1 ½ cups chopped raw vegetables of your choice (onion, carrot, mushroom, peppers etc)
¼ cup chopped/crushed nuts (walnuts, almonds, and/or pine nuts)
1 cup quick-cooking rolled oats, or bread crumbs
2 cloves garlic, crushed, or ½ teaspoon garlic powder
1 tablespoon chili powder (optional)
1–2 tablespoons of your preferred spices and seasonings, to taste
½ teaspoon sea salt
2–3 tablespoons unsweetened, unflavored plant milk or vegetable broth, as needed.
1. Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
2. Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.
3. Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
4. Form the mixture into palm-size patties about ⅜-inch thick.
5. Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.