Veggie Burger Sliders

These mini burgers are delicious as a quick weeknight meal, but they also make great party appetizers if you want to double or triple the recipe to feed a crowd.

Ingredients

Serves 4

1 (15-ounce) can red kidney beans, drained and rinsed

1⁄2 cup dried bread crumbs (or more if beans are very wet)

1⁄2 cup chopped red onion

2 tablespoons Worcestershire sauce

2 tablespoons barbecue sauce

1 large egg

1 teaspoon dried oregano, rosemary, thyme, basil, or sage

Salt and ground black pepper, to taste

1⁄2 cup brown rice, cooked

2 tablespoons canola oil

The Praises of Brown Rice

Unlike white rice, which is rice with its outer layers removed, brown rice has lost only the hard outer hull of the grain when it gets to the store. As a result, brown rice contains many more nutrients than its more processed relative. Also, the fiber in brown rice decreases your risk for colon cancer and helps lower cholesterol!

1. Pulse all ingredients except rice and canola oil in a food processor or blender. Transfer to a large bowl.
2. Add brown rice to bean mixture and stir to mix well.
3. Form into mini burger patties.
4. Heat oil to 300ºF in a large skillet. Fry burgers on each side until very hot. Serve on gluten-free rolls, wrapped in lettuce, or plain.