Pinto Bean and Rice Burgers

It is very rare that I am so excited about something that I have to blog it the very day I make it.  But as I was eating lunch today, I could not wait to share.   These pinto bean and rice burgers were so delicious that I can barely wait for lunch tomorrow.  

Mind you, I am a burger and fries kind of girl.  I think I could live on cheeseburgers.   But I wanted to try something a little healthier. I made this for lunch, thinking that Nico would not love if I made this for dinner.  Now, I'm not so sure.  He may love them, too.   Hearty and meaty from the beans, they are certainly very filling.   It's crispy on the outside, has plenty of crunch from the scallions, and full of flavor.  I loved the contrast of the cool toppings I put on mine, too.  Avocado, tomatoes, lettuce and cucumber.  They were great on a whole wheat roll, but they'd be delicious on a bed of salad greens as well.   

I went out on a limb and made a full size batch of these, which yielded 9 burgers for me.  I ate one and Liam ate one.   He gobbled it up so fast at Evie's swim lesson, I felt bad that I didn't bring more.   The rest are in my freezer waiting for lunch over the next few days.  I am curious to see how well they cook from frozen, or if I should defrost them first.  I will report back tomorrow, I promise.  

These were so simple to put together that next time I may double the recipe, just to keep these on hand. I'll keep these on hand for a quick and delicious lunch, but also as a great option for our vegetarian friends when we grill this summer. 

*Update: I highly recommend defrosting these before cooking them.  

Pinto Bean and Rice Burgers

recipe adapted from Martha Stewart Every Day Food, June 2012

2 cans pinto beans, drained and rinsed

1 3/4 cups cooked white rice

1/3 cup dry breadcrumbs

3 scallions, green and white parts, thinly sliced

2 large eggs, beaten

salt and pepper to taste

olive oil

Mash the beans until a coarse paste forms.  I did this in my food processor, but you could most certainly mash them with a fork.   Add rice, breadcrumbs, scallions, eggs, salt and pepper.   Gently fold with a rubber spatula until completely combined.   Using a large spring loaded ice cream scoop, portion into patties.  Should yield 8-9 patties, depending on your scoop size. 

In a large skillet, heat the oil over medium high heat.  Add the patties and cook for 3 minutes per side, or until browned and cooked through.   If you are cooking all the patties, then transfer the cooked patties to a wire rack and tent with foil while you cook the remainder.  Otherwise, to freeze the remainder, transfer to a parchment lined plate and freeze them. Once frozen, stack them with parchment paper between each patty, wrap and foil and store in a labeled zip top bag.  

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