Pinto And Rice Burgers Recipes

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PINTO-AND-RICE BURGERS



Pinto-and-Rice Burgers image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

2 cans (15.5 ounces) pinto beans, rinsed and drained
1 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
Coarse salt and ground pepper
1/3 cup olive oil, divided
8 hamburger buns
Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

Steps:

  • 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.

Nutrition Facts : Calories 377 g, Fat 13 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g

PINTO-AND-RICE BURGERS



Pinto-And-Rice Burgers image

Make and share this Pinto-And-Rice Burgers recipe from Food.com.

Provided by jlw19803

Categories     Beans

Time 40m

Yield 1 burger, 8 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 3/4 cups cooked long-grain rice
1/3 cup plain dried breadcrumbs
1 bunch scallion, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
coarse salt and pepper
1/3 cup olive oil, divided
8 hamburger buns
toppings such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

Steps:

  • 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.

Nutrition Facts : Calories 442.8, Fat 13.1, SaturatedFat 2.3, Cholesterol 46.5, Sodium 262.1, Carbohydrate 64.5, Fiber 11.6, Sugar 3.9, Protein 17.4

PINTO BEANS AND RICE



Pinto Beans and Rice image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

PINTO-BEAN BURGERS



Pinto-Bean Burgers image

Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can -- just drain and rinse first.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 cup chopped shallot
1/3 cup toasted almonds, chopped, plus more for serving
1 3/4 cups cooked pinto beans
2/3 cup panko
1/2 cup chopped roasted red peppers
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
1/2 cup crumbled feta
1/2 cup full-fat Greek yogurt
Sprouts, sliced avocado, and lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes.
  • Pulse shallot, almonds, beans, panko, 1/4 cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3 1/2-inch patties.
  • Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes.
  • Mix yogurt and remaining 1/4 cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.

BLACK BEAN RICE BURGERS



Black Bean Rice Burgers image

A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 burgers.

Number Of Ingredients 14

1 small onion, very finely chopped
2 tablespoons vegetable oil, divided
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1/4 cup dry bread crumbs
2 large egg yolks, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split
Optional: Sliced tomato and sliced red onion

Steps:

  • In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.

Nutrition Facts : Calories 482 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1070mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.

CARROT RICE NUT BURGER



Carrot Rice Nut Burger image

This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.

Provided by Janice Joyner

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h30m

Yield 20

Number Of Ingredients 8

3 cups uncooked brown rice
6 cups water
1 cup toasted cashews
1 pound toasted unsalted sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
salt to taste

Steps:

  • In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  • Preheat the grill for high heat.
  • Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
  • Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g

JAPANESE RICE BURGER RECIPE BY TASTY



Japanese Rice Burger Recipe by Tasty image

Here's what you need: white rice, cooking spray, oil, 80% lean ground beef, onion, panko breadcrumbs, egg, salt, pepper, beef gravy, eggs, green onion

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 12

2 cups white rice, cooked
cooking spray
1 tablespoon oil
1 lb 80% lean ground beef
½ onion, finely chopped
½ cup panko breadcrumbs
1 egg
1 teaspoon salt
1 teaspoon pepper
1 cup beef gravy, or demi-glace
3 eggs, fried
⅓ cup green onion, thinly sliced

Steps:

  • Press ⅓ cup (75 g) of rice into the bottom of a greased 1 cup measure, then remove. Repeat with the rice until you have 6 buns.
  • In a pan over medium-high heat, fry the buns until lightly browned on both sides.
  • Set aside on a paper towel.
  • Mix together the the patty ingredients until evenly combined.
  • Form the beef into 3 patties.
  • Heat oil in a pan over medium heat.
  • Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
  • Assemble the burgers with the rice buns, beef gravy, egg, and green onions. scallions.
  • Enjoy!

Nutrition Facts : Calories 906 calories, Carbohydrate 73 grams, Fat 39 grams, Fiber 3 grams, Protein 59 grams, Sugar 3 grams

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