1 can kidney beans, no salt added, drained and rinsed
1 can garbanzo beans, no salt added, drained and rinse
1 cup rolled oats, uncooked
1/2 cup cooked brown rice
1/2 cup cooked sweet potato
4 Tbsp canned diced tomatoes
1/4 cup chopped figs
1 cup baby lettace greens
1 cup sprouts (optional)
2 Tbsp curry seasoning blend
Place kidney, garbanzo beans and avocado into a medium sized bowl and mash with a fork.
Add all other ingredients and keep mashing until everything is well incorporated.
Form by hand into burger patties.
Place a non stick skillet over medium high heat. (or use coconut oil or rice oil)
When pan is very hot, place burgers into pan and let cook for 3-4 minutes.
Turn burgers over and cook for 3-4 minutes on the other side. Burgers will get crispy.
Cut finished burgers into 3 slices, and lay into nori sheet with baby greens or sprouts, roll up and enjoy.
These burgers can be served immediately, and also keep very well in the refrigerator.