I'm sharing another healthy recipe. Once again, from a library book.
I think the fact that this recipe includes sunflower seeds, which we do not eat enough of, is what interested me. We didn't get to grow them last year, but did the previous year.
As you know, I cook many recipes using lentils and beans. I did use pre-cooked pinto beans for this recipe, and they are a softer than canned beans. I did add an egg to this recipe to "bind" the burgers a bit better. Either way, you could also add more organic brown rice too.
These are crispy on the outside, but somewhat soft on the inside. We did not serve these on buns, like a "burger" but ate them on a plate with a fork.
Hubby topped his with home canned ketchup, but you could top it with anything really - relish, salsa, or pickles etc.
(Source: Are you Tired and Wired? by Marcelle Pick)
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 tsp. olive oil
1 - 15 oz. can pinto beans, drained and rinsed
1/3 cup shelled sunflower seeds
1 tsp. chopped basil
1 tsp. salt
1 1/2 cups cooked brown rice
In large skillet, saute onion and garlic in 1/2 tsp. olive oil until onions are translucent. Remove from pan.
In large bowl, mash pinto beans with back of fork. Add cooked onions and garlic and remaining ingredients, except olive oil and mix well. Form mixture into 4 patties.
Back in the skillet, heat remaining olive oil over medium heat. Cook patties 4-6 minutes per side, or until evenly browned on both sides.