Pinto-and-Rice Burgers

By ClaudiaJan

Ingredients

• 2 cans (15.5 ounces) pinto beans, rinsed and drained
• 1 3/4 cups cooked long-grain white rice
• 1/3 cup plain dried breadcrumbs
• 1 bunch scallions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 1/3 cup olive oil, divided
• 8 hamburger buns
• Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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.