Ingredients

• 1 Cup Cooked Brown Rice
• 1 15 oz Can Black Beans (I used dried and soaked)
• 1/2 Onion, Diced
• 1/4 Cup Corn
• 1 Tsp Cumin
• 1 Tsp Garlic Powder
• 1/4 Tsp Chili Powder
• 1/4 Cup Cornmeal
• 2 Tbsp Salsa

Directions

To prepare your rice, bring 1/2 cup of rice, and 1 cup of water to a boil in a pot. Once boiling, reduce heat to simmer. Once water is absorbed, taste rice to see if fully cooked (if not, add a little more water, and let simmer until it’s ready).

Boil beans until soft, or drain canned beans. Pour beans in a medium size bowl, and mash them with your hands, a potato masher, or fork.

Preheat oven to 350 degrees; lay a piece of parchment paper on a sheet pan.

Sweat the onions in a sauté pan (if you don’t know what this means, take the course, it’ll help!). When onions become translucent, add corn, and spices; cook for a few more minutes.

Add cornmeal, salsa, veggies, and rice to bean bowl. Mix everything together, so there is an even consistency; then form mixture in to patties (I’ve found wet hands help).

Place patties (about 3″ diameter, 1/2″ thick) onto parchment paper, and bake for 15 minutes at 350 degrees. Flip patties, and bake for another 15 minutes.

Serve as you would any other burger.

(BOOM! Meal prepped bean burgers.)

(Note: For a better hold, prepare your patties the night before, and store them in your refrigerator.)