Mexican Veggie Burgers

• 3/4 pounds, 2-18 ounces, weight Kidney Beans
• 1 Onion, Chopped
• 1 Tomato, Chopped Finely
• 2 Tablespoons Chopped Cilantro
• 1 Lemon Juice
• 1/2 teaspoons Red Chili Powder
• 1/2 teaspoons Paprika
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Salt
• 1 pinch Asafoetida
• 1 Tablespoon Olive Oil Or Other Vegetable Oil
• 2 Tablespoons Breadcrumbs
• Pico De Gallo And Guacamole, To Serve

1. Mash together all the ingredients except breadcrumbs, until they form a thick mixture.
2. Alternatively, you can blend them together coarsely in a blender or mixer.
3. When you are using the breadcrumbs to bind, plan to do so just before you cook them.
4. While forming the patties from the mixture, sprinkle some on either side of each patty to hold it together.
5. Cook on medium-low heat for 810 minutes, turning the patties halfway.
6. Serve with pico de gallo and guacamole.

beans, onion, tomato, cilantro, lemon juice, red chili powder, paprika, ground cumin, salt, asafoetida, olive oil, breadcrumbs, guacamole

Taken from tastykitchen.com/recipes/special-dietary-needs/mexican-veggie-burgers/ (may not work)