Mexican chicken burgers

Labor Day by the numbers J. Sullivan
WalletHub estimates 40.6 percent of Americans will grill over the holiday weekend.

Serve these burgers on toasted buns with tomato slices and lettuce; drizzle with taco sauce.

16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white or brown)
¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned beans)
2 tablespoons tomato paste
1 tablespoon minced onion
1 teaspoon chili powder
1 clove garlic, minced
½ teaspoon pepper
Dash of salt
1 tablespoon olive oil

Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)

Serve the patties on frills of leaf lettuce or on toasted buns with your choice of accompaniments.