Burgers, corn on the cob and beer. A quintessential summer supper on the porch. As some of you know, I don't eat meat (except for fish). So when I have a hankering for a burger, I like to make my own veggie burgers. Here's an easy, delicious recipe for pinto bean and rice burgers -- I add a touch of cayenne pepper to boost the flavor. This recipe makes eight burgers, so if you're not feeding a crowd, you can freeze the uncooked patties for future use. Just thaw in the fridge (or microwave) and cook as described in step 2.
Pinto Bean and Rice Burgers
1) In a large bowl, mash two 15.5 oz. cans of pinto beans (rinsed and drained) until a coarse paste forms. I like to leave a few whole beans in the mixture. Add 1-3/4 cups of cooked brown rice, 1/3 cup plain breadcrumbs, 1 bunch scallions that have been thinly sliced (light green and some dark green parts included), 1/4 cup chopped fresh cilantro, 2 large eggs, 1/8 teaspoon cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Using your hands, gently fold ingredients to combine, and form into eight patties.
2) In a large skillet, heat a tablespoon or two of canola oil over medium-high heat. Add half the patties and cook until browned and cooked through, about 3 or 4 minutes per side. Repeat with remaining patties, adding more oil as needed. Serve on whole wheat buns with lettuce, tomato or your favorite toppings. Enjoy!
Adapted from Everyday Food