Pinto-And-Rice Burgers
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
1 burger
- Serves:
- 8
ingredients
- 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
- 1 3⁄4 cups cooked long-grain rice
- 1⁄3 cup plain dried breadcrumbs
- 1 bunch scallion, thinly sliced
- 1⁄4 cup chopped fresh cilantro
- 2 large eggs, lightly beaten
- coarse salt and pepper
- 1⁄3 cup olive oil, divided
- 8 hamburger buns
- toppings such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)
directions
- 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.
- 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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Reviews
-
Super tasty burgers! I didn't think they would have much flavor, but the scallions and cilantro added a really fresh taste. I made one test burger and it didn't hold together very well so I processed the rest of the mixture in the food processor and that was a mistake, the texture of the first burger was much better and so was the flavor. I have not had the best luck getting veggie or bean burgers to hold together. I'm thinking the trick is to make them pretty small. I froze a bunch of these patties to have on hand for a quick meal. Thanks for posting this recipe.