Pinto-And-Rice Burgers

Submitted by jlw19803

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

 

• 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

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.

Reviews

[Lucky in Bayview]

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.