1/2 cup brown rice, dry
1 can unsalted black beans (or 1 cup boiled, dry beans)
1/4 cup ground flax
2 tbsp Bragg Liquid Aminos or (soy sauce also works if you’re not GF or watching sodium intake)
2 cloves garlic
1 tbsp coconut oil
crushed red pepper to taste (optional)
Preheat the oven to 425. Cook brown rice according to packaging and drain beans, before combining the two in a mixing bowl. Crush garlic and mix in along with flax, aminos and seasonings. Use a potato masher or your hands to mash everything together. Use the stove top to melt coconut oil in a pan (cast iron will make them crispier than a pan will. If u don’t have cast iron they will still be good, but I totally suggest ordering a pan. They’re only like $30 on amazon, last for freaking ever, and will make anything you cook in them so crispy and amazing!). Form burger sized balls with your hands, place on the pan and flatten like a patty. Bake for 15 minutes, flip, and bake for another 10 minutes. Enjoy the burgers immediately or wrap in foil or a freezer safe bag and freeze. They taste just as good defrosted and warmed in a frying pan or oven. This recipe would also work with kidney or garbanzo beans!
Rice and Bean burger served with grilled zuchinni!