Pinto and Rice Burgers
Meet your new favorite plant-based meal: Pinto and Rice Burgers! These hearty, flavor-packed veggie patties combine creamy mashed pinto beans, nutty brown rice, and a medley of aromatic spices like cumin, paprika, and chili powder for a smoky, savory kick. Bound together with optional egg or a vegan-friendly flax egg, they’re seared to perfection in a skillet, creating a crispy exterior and a tender, satisfying bite. Perfectly customizable, these homemade veggie burgers pair beautifully with toasted buns, fresh lettuce, juicy slices of tomato, and your choice of tangy condiments. Quick to prepare in just 30 minutes, these wholesome patties are a budget-friendly, protein-rich option that’s perfect for dinner or your next backyard barbecue. Make them vegan, gluten-free, or spice them up to your liking—the possibilities are endless with these mouthwatering Pinto and Rice Burgers!
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Recipe Information
Ingredients
- 1.5 cups cooked pinto beans
- 1 cup cooked brown rice
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup breadcrumbs
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large egg (optional for binding, replace with flax egg for vegan)
- 4 pieces burger buns
- 4 pieces lettuce leaves
- 4 slices tomato slices
- 0.25 cup sliced pickles (optional)
- 0.5 cup condiments (e.g., ketchup, mustard, vegan mayo)
Instructions
In a large mixing bowl, mash the pinto beans with a fork or potato masher until mostly smooth, leaving some texture for bite.
Add the cooked brown rice, chopped onion, minced garlic, breadcrumbs, cumin, paprika, chili powder, salt, and black pepper. Mix well to combine.
If using, lightly beat the egg or prepare a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit for 5 minutes) and add it to the mixture. Stir until everything is evenly incorporated.
Shape the mixture into 4 equal patties, about 1/2 inch thick. If the mixture feels too wet, add a little more breadcrumbs, 1 tablespoon at a time, until it holds together.
Heat a large skillet over medium heat and add the olive oil. Once hot, cook the patties for 4-5 minutes per side, or until golden brown and crisp on the outside.
While the patties cook, prepare the burger buns by toasting them lightly if desired. Layer each bun with lettuce, tomato slices, and pickles, and set aside.
Once the patties are cooked, place one on each prepared bun. Add your favorite condiments, top with the second half of the bun, and serve immediately.
Enjoy your delicious, homemade Pinto and Rice Burgers!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
