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Rice and Bean Burger

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Source: Body+Soul, January/February 2010


  • 2 1/2 cups diced onion
  • 1 tablespoon minced garlic
  • Olive oil
  • 3/4 teaspoon cumin
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked beans
  • 1 cup cooked brown rice
  • Salt and pepper
  • Hot sauce
  • 2 1/2 cups breadcrumbs
  • Yogurt
  • Lemon juice
  • Shredded mint


  1. Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet over medium. Add patties, cook until heated through and browned. Serve with yogurt seasoned with salt, pepper, lemon juice, and shredded mint.

Cook's Notes

Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

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