Rainbow Garden Burgers

Rainbow Garden Burgers
2 cups cooked rice (I cooked mine in vegetable broth steeped in green pulp leftover from juicing)
1 cup oatmeal
4 slices toasted bread (crushed up to crumble.  I used organic flax and chia seed bread)
3 large spinach leaves (finely chopped in food processor)
3 kale leaves (finely chopped in food processor)
2 grated carrots
1 can northern white beans, drained (1/2 can finely chopped in food processor, 1/2 can kept whole)
1 clove minced garlic
Splash olive oil
Splash red wine

Soy sauce (to taste)

Lawrys seasoned salt (to taste)

Fresh ground black pepper (to taste)

Mix all together to form ground beef texture mixture.  If mixture seems too wet, add more bread crumbs.  Roll into large cylinder in saran wrap and freeze for 4-6 hours.  Slice into 3/4 inch patties and store individually in freezer.  To heat up, pan fry 3-4 minutes per side in olive oil or bake in oven at 375 for 15-20 minutes.  Serve on a bun or over a bed of greens.