Bean & Cheese Burgers

This is a recipe for plant-based burgers using simple ingredients that anyone can make at home.

INGREDIENTS

• 1 can (540 mL) white or red kidney beans, rinsed & well-drained
• 2 eggs
• 1 ¼ cup cooked rice or quinoa, chilled overnight
• ½ teaspoon salt and pepper
• 1 teaspoon garlic or onion powder (optional)
• 1 cup shredded cheese or non-dairy shreds
• 2 tablespoons vegetable oil
• 1 cup breadcrumbs or crushed corn flakes

PREPARATION

1. In a large bowl, mash the first three ingredients with a fork or a potato masher.
2. Stir in the seasonings and the cheese or non-dairy sheds.
3. Place in fridge for 30 minutes to set.
4. Preheat the oven to 400° F.
5. Line a baking sheet with foil. Grease the foil well with at least 2 tablespoons vegetable oil.
6. Place the breadcrumbs or crushed corn flakes in a bowl.
7. Using a tablespoon, grab a heaping spoonful of the mixture, form into a patty then dip into the breadcrumbs. Push the patty into the breadcrumbs to create a thick crust.
8. Place on the baking sheet. Note, the mixture will be sticky, but if it is wet, it will set in the oven.
9. Repeat for the remaining 5 patties.
10. Flip the patties so that the oily side is facing up before placing in the oven.
11. Bake for 15 minutes. Then turn the upper burner on broil for the last minutes to crisp the top.
12. Let sit for a few minutes, then assemble your burger.
    Serve warm.