Saturday, June 30, 2012

Pinto Bean and Rice Burgers

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


  1. Thanks for your sharing your recipe. This is a great alternative to the tofu burgers, Claudia. I'm so pleased you shared this with us.
    Many thanks,


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