|Onion||1⁄2 Medium, peeled|
|Extra light olive oil||2 Teaspoon (With A Dash Of Sesame Oil)|
|Sesame oil||1 Dash|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Canned red kidney beans||14 1⁄2 Ounce (412 Gm, 1 Can)|
|Dark raisins||60 Milliliter (4 Tablespoons)|
|Chopped parsley leaves||15 Milliliter (1 Tablespoon)|
|Freshly squeezed lemon juice||15 Milliliter (1 Tablespoon)|
|Cooked long grain brown rice||236 Milliliter (1 Cup)|
|Freshly ground salt||1⁄4 Teaspoon|
|Whole wheat buns||2|
|Thick tomato slices||2|
Process the onion, using the fast pulse, until it's in small but still discernible pieces.
Heat half of the oil in a medium-sized skillet over high heat and cook the onion and curry powder for 3 minutes.
Add the beans, raisins, parsley, lemon juice and cooked onion to the processor and fast pulse 12 times.
Transfer to a bowl, add the cooked rice and the salt and mix well.
Form into 2 patties.
Pour the remaining oil into a medium-sized skillet over high heat and brown the patties on each side for 3 minutes.
To Serve: Place a patty on each bun, top with the lettuce and tomato.