Bandera Veggie Burgers
Source: Marc Epstein, Bandera Restaurant

1 1/2 quarts (cooked) brown rice
1 1/2 cups pinto beans, drained, reserve liquid (mashed)
1 1/2 cups shitake mushrooms (cooked, chopped)
1/4 cup bulgur wheat
1/4 cup sweet potatoes (shredded or cooked mashed)
2 tbsp. scallions (chopped)
1 1/2 tbsp. red onions (chopped)
2 tbsp. reserved bean liquid
1 tbsp. pickled jalapenos (chopped)
1/2 tbsp. salt
2 tsp. mustard
1/4 tsp. black pepper
1/8 tsp. chili powder

Mix all ingredients. Mold into 6 oz. burgers.

Brush with olive oil, and grill or saute until lightly brown.

Place on toasted bun with your favorite condiments.

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Editor's note: Info in ( ) following ingredients are suggested preparations not supplied in original recipe.