Pinto-and-Rice Burgers


The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.


  • 2 cans (15.5 ounces) pinto beans, rinsed and drained

  • 1 ¾ cups cooked long-grain white rice

  • cup plain dried breadcrumbs

  • 1 bunch scallions, thinly sliced

  • ¼ cup chopped fresh cilantro

  • 2 large eggs, lightly beaten

  • Coarse salt and ground pepper

  • cup olive oil, divided

  • 8 hamburger buns

  • Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)


  1. 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.

  2. 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.

Related Articles