Pinto-And-Rice Burgers

Very good vegetarian alternative to the summer burger. Part of Everyday Food by MarthaStewart

• Ready In: 40 mins
• Serves: 8
• Yields: 1 burger

Ingredients

• 2 (15 1/2ounce) 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

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.