1 tablespoon Extra Virgin Olive Oil
1 small onion (coarsely chopped)
1 medium red pepper (chopped)
4 medium cloves of garlic (minced)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 1/2 cups cooked or canned organic black beans (drained)
1 cup cooked brown basmati rice
2 cups fresh whole wheat bread crumbs
Hot pepper sauce to taste (optional)
Also optional is adding 1 tablespoon of Ketchup (from Rhonda's Recipe book)
1 1/2 teaspoon Celtic Sea Salt
1 small onion (coarsely chopped)
1 medium red pepper (chopped)
4 medium cloves of garlic (minced)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 1/2 cups cooked or canned organic black beans (drained)
1 cup cooked brown basmati rice
2 cups fresh whole wheat bread crumbs
Hot pepper sauce to taste (optional)
Also optional is adding 1 tablespoon of Ketchup (from Rhonda's Recipe book)
1 1/2 teaspoon Celtic Sea Salt
1 comment:
Ok, I made these tonight! I followed the recipe exactly except for these differences: 1 1/2 C bread crumbs, (instead of 2 C) cayenne instead of cumin, sourdough bread instead of wheat. (It's what I had)
I made them 1/3 to 1/2 Cup size and sauted them on the stove in olive oil.
DELICIOUS! I have been looking for a good veggie burger recipe, and those I have found have been too dry, too crumbly or too flavorless. These were great. I will try them on the grill when the weather cooperates, but sauted on the stovetop was fine and yummy.
We probably don't agree on anything theologically, but I enjoy reading your family blog and appreciate the recipes, hospitality notes and bees!
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