Friday, August 31, 2012

pinto-and-rice burgers... 20 minutes

the goods:
2 cans (15.5 ounces) pinto beans, rinsed and drained
1 and 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
1/3 cup olive oil, divided
8 hamburger buns
toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber

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 plate and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

1 comment:

Becca said...

Great photos, Britta! I just pinned this one.