What you need:
1 1/2 cup brown rice (once cooked)
1 can black beans (15oz)
1 clove of garlic
1 small onion
1 egg white (3 tbsp of Egg Beaters/Egg Whites)
1 cup bread crumbs (unseasoned)
1 tsp. cumin
2 tsp. sea salt
2 tsp. black pepper
1/4 cup olive oil
Cook about 1 cup of brown long grain rice (yields roughly 1 1/2 cups when fully cooked) for 40 minutes. During that time mince onion and garlic, and saute’ in small sauce pan with 1/4 cup olive oil. If necessary, warm black beans in a pot of hot water for about 6 minutes. Slice jalapeno into small pieces. Once brown rice is cooked, and onion and garlic is sautéed (get ready for this one), put the black beans, brown rice, garlic, onion, jalapeno, bread crumbs, egg whites, salt, pepper, and cumin into a food processor. Process for about two minutes, or until very sticky and thick.
I used a George Foreman grill, so I took about 1/2 cup scoops out and placed them onto a heavily sprayed (with cooking spray) grill. When the lid is shut, they automatically take shape. I left these on the GF for about 6 minutes. If you are using a regular grill or a broiler, you may want to use cooking spray on your hands to flatten out the mixture into patties. This way the sticky substance won’t stick too much to your hands.
I put these on low-calorie sandwich thin buns, which is more Weight Watcher friendly, and topped with avocado. The second burger that I had, I put a slice of Trader Joe’s breaded and baked eggplant, which made the burger more filling.