A flavorful lowfat bean burger pattie with southwest spices.
Preheat an oven to 425 degrees F. Line a baking sheet with foil or baking paper and spray with pan spray.
Into a food processer, add the pinto beans, black beans, brown rice flour, beaten egg, nutritional yeast, salt, black pepper, mushrooms, garlic, corn and lemon juice. Process this to a pretty fine texture. Pour this mixture into a large bowl.
Into the large bowl with the bean mixture, add parsley and the rest of the ingredients and stir with a large spoon or spatula to fully incorporate all of the spices, rice and lentils.
After the mixture is combine, scoop on baking sheet making bean burger patties about the size of the bread you want to use. I judge by the people I'm serving. For children, I make the patties about half the size of my palm.
Bake the patties for 25 minutes in a preheated 425-degree oven. When you put the patty in the oven, it may seem kind of wet. As long as it's not runny, you're good. If you feel like they are a bit wet, you can add an additional 1/4 cup of brown rice flour. You will see the difference in the burger after they are cooked. You can also grill the burgers on a 400-degree outdoor grill. Flip the burgers very minimally and use plenty of pan spray to keep the burgers from sticking. When grilling, keep them away from the flame of the grill fire if possible.
After the burger is cooked, let the burger rest for 5 minutes and then using a flat spatula, scoop it onto your favorite burger bun or lettuce leaf. Add optional toppings like avocado or lemon aioli. Enjoy!
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