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.