Post #1: Red Beans and Rice Burgers

I don't know about you, but I absolutely love red beans and rice. Smokey, slow cooked red beans served over fragrant brown rice - mmmmmm. So here's my attempt at a hand-held version. And these turned out pretty darn tasty - they still need a bit of work - they don't hold together quite well enough for my tastes just yet (I've added two TBS of water mixed in with the flax seeds to the recipe posted below - which hopefully should help). But they were very flavorful, hearty, and really hit the spot. Great on their own, with a bit of ketchup, or served over a nice green salad. All in all, a very successful first go! I hope you enjoy :)

Red Beans and Rice Burgers

makes 8 patties

Ingredients:
1 tsp coconut oil
15 ounce can of kidney beans, rinsed and drained
1 1/2 cups cooked brown rice, preferably warm
1 tsp liquid smoke
1 tsp apple cider vinegar
1 TBS ground flax or chia seeds + 2 TBS water - mixed
1 tsp chili powder (I also added ½ tsp Chipotle Mrs. Dash salt-free seasoning)
1 tsp paprika
1 small red onion, small dice
2 celery stalks, small dice 2 cloves garlic, minced (or 1 tsp garlic powder)
1/2 cup chopped spinach, kale, or collards (fresh or frozen, and thawed)
1/4 tsp salt
fine black pepper to taste

Pre-heat oven to 375.

In a small saute pan, heat the coconut oil over medium-high heat. Add the red onion and celery, and saute until lightly browned - about 5-7 minutes. Add the garlic and chopped spinach (only if using fresh), and saute for a few more minutes to wilt.

In a medium sized bowl, add the kidney beans and rice, and mash with a potato masher or fork until about 3/4 of the mixture is mashed. You want a fairly pasty texture. Add in the remaining ingredients, and combine using a fork or a pair of clean hands (I usually opt for hands :). Taste for seasoning.

I formed the mixture into 8 medium sized burgers, about 3/4" thick - but you could easily make them into 4 larger patties. I leave you to your own devises here! Place burgers on a baking sheet lightly greased with coconut oil, and bake for 20 minutes - flipping after the first 10. They should be slightly crispy, golden, and fragrant. Remove from oven, and serve!