Pinto-And-Rice Burgers

Recipe by jlw19803
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READY IN: 40mins
SERVES: 8
YIELD: 1 burger
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (15 1/2 ounce) cans pinto beans, rinsed and drained
  • 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)
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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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