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Almond-Rice Burgers
Rice and Spice, Robin Robertson
The crunch of almonds amid the softness of rice and beans. These tasty burgers may be served on their own or with a chutney or made into a sandwich. I served mine between slices of toast with Vegenaise and sauteed onions.
240 ml 1 c. cooked short-grain brown rice
180 ml3/4 c. cooked or canned pinto beans, rinsed if canned
350 ml1 & 1/2 c. dry bread crumbs
120 ml1/2 c. coarsely ground almonds
59 ml1/4 c. grated onion
59 ml1/4 c. grated carrots
2 ml1/2 tsp. paprika
2 ml1/2 tsp. salt
1 ml1/8 tsp. cayenne
30 ml2 T. oil
In a large bowl, combine the rice, beans, 1/2 c. of the bread crumbs, the almonds, onion, carrots, paprika, salt, and cayenne and stir until well blended or combine in a food processor and process briefly.
Shape the mixture into 4 patties. Spread the remaining 1 cup bread crumbs on a plate and coat the patties on both sides. Heat the oil in a large skillet over medium-high heat until hot. Add the patties and cook about 3 minutes per side. I sauteed some onion slices in the pan at the same time and served them together.
Serve hot.
I think the short-grain rice is important. Its stickiness helps to hold the burger together.