Pinto and Rice Burgers

  • 2 cans (15.5 oz.) pinto beans, rinsed and drained
  • 1-3/4 C cooked long-grain brown rice
  • 1/3 C plain dried breadcrumbs
  • 1 bunch scallions, thinly sliced
  • 1 jalapeno, diced
  • 1 small tomato, diced
  • 1/4 C chopped fresh cilantro
  • 2 eggs, lightly beaten
  • Coarse salt and ground pepper
  • 2 Tbs. olive oil, divided
  • 10 hamburger buns
  • Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, jalapeno, tomato, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Using a 1/3 cup measure as a guide, form into 10 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.

Date Added:July 28, 2013
Classification:Burgers, Sandwiches & Pizza
Source:Everyday Food
Meals:Lunch, Dinner
Course:Main Course

Assemble, Stovetop