Rated: 5 carrots, cooked
Yields 8 burgers
1 1/2 cups spinach chopped
1/4 cups onions finely chopped
1 clove of garlic minced
2 1/2 cups or 2 cans white kidney beans thoroughly drained
1/2 cup cooked brown rice
2 T coriander, minced
bread crumbs as needed
Himalayan salt and pepper to taste
Heat 1/2 T of oil in large pan over medium heat. Saute the onions for a minute. Add the garlic and stir fry for 30 minutes. Add spinach and cook for 3 minutes. Transfer to a mixing bowl and add the drained white beans. Add bread crumbs until patty consistency. Blend until well combined. Form in medium size patties and flatten. Cook in your favorite oil until evenly browned. Enjoy! Freeze your leftovers for a later date. When freezing, be sure to layer the burgers between parchment paper so they don’t stick together.
Serve with you favorite sauces.