Add your cooked brown rice and drained kidney beans to a large mixing bowl. With a large fork, mash the kidney beans. Mash at least 60-75% of the beans to create a pasty texture.
Toss in all the remaining ingredients – add the nutritional yeast one teaspoon at a time and use to thicken as needed. It also adds a lot of savory cheezy flavor.
Heat 1 Tbsp of safflower oil in a large saute pan.
Shape patties. You should get about 4 large patties from this recipe.
Preheat oven to 375 degrees and bake the patties on a greased tray for 15-20 minutes. Or do a combo method of a quick saute then finish in the oven to bake.
Remove from oven or saute pan and place on a plate until ready to assemble burgers.
Assemble with
Green leaf lettuce, sprouts, avocado, chipotle vegan mayo, spicy mustard, tomato, dash of pepper, and sprouted wheat buns. Serve warm.