Pinto-And-Rice Burgers

“Very good vegetarian alternative to the summer burger. Part of Everyday Food by MarthaStewart”
READY IN:
40mins
SERVES:
8
YIELD:
1 burger
UNITS:
US

Ingredients Nutrition

  • 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
  • 1 34 cups cooked long-grain rice
  • 13 cup plain dried breadcrumbs
  • 1 bunch scallion, thinly sliced
  • 14 cup chopped fresh cilantro
  • 2 large eggs, lightly beaten
  • coarse salt and pepper
  • 13 cup olive oil, divided
  • 8 hamburger buns
  • toppings such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

Directions

  1. In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
  2. In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

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