Ingredients
- null 2 cups, cooked Texmati® Brown Rice
- null 2 cups kidney beans, canned or cooked
- null 1 large onion, chopped finely
- null 4 garlic cloves, chopped finely
- null ½ cup chipotle peppers in Adobo Sauce, chopped finely
- null ½ cup ground flax seeds
- null ½ cup walnuts, chopped
- null 1 teaspoon salt
- null 1 teaspoon cumin seeds
- null 1 handful cilantro
- null 2 tablespoons arrowroot powder
- null remaining chipotle peppers liquid
- null 2 teaspoons arrowroot powder
- null 3 tablespoons maple syrup
- null ¼ cup water
Instructions
- Sauté the onion with a tablespoon or two of water until it is starting to turn golden brown. Add the garlic and cook for another minute or two. Remove from the heat and set aside.
- Take scoops of the mixture (I used a ¾ cup measure) and squeeze them together into balls REALLY well in your hands. Once in a compressed ball place on some parchment paper on a tray and fatten the tops with the palm of your hand so that they are burger shaped. Smooth around the sides once you have flattened them if any cracks appear. You can make them as thick or thin as you like, mine were about an inch high. Once they are all shaped pop them in the fridge to chill for at least 30 minutes but you can leave them for longer, even up to a few days if they are covered.
- If oven baking, cook them at 400°F for about 25 minutes or until they are piping hot all the way through and crunchy on the outside.