NOTE: to make without beef, use an additional 1 1/2 cups cooked beans.

1 small onion, chopped
1 clove garlic, minced
2 cups mushrooms, chopped
1/4 cup unhulled sesame seeds
1 1/2 cups cooked red kidney beans or 15 oz can, drained
1 tsp dry basil
1/2 tsp dry oregano
1/8 tsp pepper
1 tsp Montreal Steak Seasoning, optional
1 tsp liquid smoke, optional but good!
1 cup cooked black rice (prepare 1/2 cup dry rice with 1 cup water)
6 oz (1 cup) organic ground beef (see note at the top for Vegan option)

1 small onion, chopped 1 clove garlic, minced 2 cup s mushrooms, chopped 1/4 cup unhulled sesame seeds 1 1/2 cups cooked red kidney beans or 15 oz can, drained 1 tsp dry basil 1/2 tsp dry oregano 1/8 tsp pepper 1 tsp Montreal Steak Seasoning, optional 1 tsp liquid smoke, optional but good! 1 cup cooked black rice (prepare 1/2 cup dry rice with 1 cup water) 6 oz (1 cup) organic ground beef (see note at the top for Vegan option)

Preheat oven to 325°. Water-saute onions and garlic until they begin to soften, about 3 minutes. Add mushrooms and cook for about 5 minutes, until all liquid is evaporated.

In food processor, add mushroom mixture, beans, sesame seeds, liquid smoke and spices. Process until well combined. Spoon into a bowl and mix in cooked black rice and beef.

Form into patties. Freeze on baking sheet for a few hours then put in freezer ziploc bag or eat right away.

To heat: Place burgers on a baking sheet lined with parchment paper or silicone. Bake for 40 minutes, turning after 20 minutes. (OR grill on stove top if you have wavy cook top)
Serve with whole grain buns (Dave’s!) and condiments of choice.