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1
Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender.
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2
Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade.
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3
Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
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4
Pour bean mixture into a large mixing bowl and beat in 2 large eggs.
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5
Add to this any spices, vegetables, or seasonings preferred.
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6
Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended.
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7
Corn could also be added at this point along with salsa or a similarly diced mixture.
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8
Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
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9
Add 3 tablespoons Mayonnaise and beat until fully mixed.
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10
Mayonnaise can be omitted as it is only included as extra flavor and fat.
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11
Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired.
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12
Blend completely into bean mixture.
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13
Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
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14
The mixture should be very bulky by this point and easily manipulated and rolled with the hands.
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15
If the mixture is too runny, add more bread crumbs.
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16
Grab handfuls of the bean mixture and press into patties of a medium thickness.
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17
Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
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18
Fry bean burgers on a skillet or frying pan until crust browns slightly.
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19
Serve on buns and garnish with traditional burger garnishments.
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20
These bean burgers freeze extremely well, store in airtight container.
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21
Before cooking frozen burgers defrost in microwave similarly to ground beef.
