Recipes Ingredients Pasta and Grains Rice Recipes Pinto-and-Rice Burgers 3.8 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor. Ingredients 2 cans (15.5 ounces) pinto beans, rinsed and drained 1 ¾ cups cooked long-grain white rice ⅓ cup plain dried breadcrumbs 1 bunch scallions, thinly sliced ¼ cup chopped fresh cilantro 2 large eggs, lightly beaten Coarse salt and ground pepper ⅓ cup olive oil, divided 8 hamburger buns Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional) 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. Rate it Print