– 1 can mixed beans (I used Scarpone’s which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)
– 1/4 cup uncooked wild rice, cooked in veg stock until tender
– 2 large stuffer mushrooms
– 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers – they won’t hold together if they are too soupy)
– salt and pepper, to taste (I indulged in a healthy amount of truffle salt)
Ok simple as pie. Except we are actually making burgers. Really all you have to do is blend everything in a food processor. However there are 2 key points to consider. First of all, save some of the rice and beans to pulse in at the last minute for extra texture. We aren’t making baby food here. Secondly, the recipe isn’t as important as just knowing what you are looking for. For example, with the bread crumbs, you need to add enough so the mixture is almost to the point where it starts forming a ball in the food processor. Then you can form it into patties. Otherwise you will have yourself a bean hummus/dip of sorts. Which would also be delish, just not what we are looking for. Once the patties are formed it does help to refrigerate them. They will set up a bit which eases the cooking process. You can grill them but I prefer to cook them in a pan with a little bit of olive oil to develop a nice crust (also helping to enhance the texture). 3-4 minutes a side and you are good to go. It’s not meat so you’re not concerned with cooking the burgers as much as simply ensuring that they are warmed through. Serve as desired with the condiments and toppings of your choice, or simply the burger on a nice toasty bun!