Rice Burgers With Pinto Beans Recipes

PINTO-AND-RICE BURGERS

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.

PINTO BEANS AND RICE

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.

BLACK BEAN RICE BURGERS

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.

PINTO-BEAN BURGERS

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.

RICE AND BEAN BURGERS

Steps:

• In medium bowl, coarsely mash beans with potato masher or fork. Stir in chopped onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt and pepper. Stir in rice. Shape mixture into 4 patties, 1/2 inch thick.
• Heat grill pan or large skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until thoroughly heated.
• Spread cut sides of bun bottoms with mayonnaise; top with burgers, tomato, spinach and red onion. Cover with bun tops.

JAPANESE RICE BURGER RECIPE BY TASTY

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!

PINTO-AND-RICE BURGERS

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.

RICE BURGERS WITH PINTO BEANS

Steps:

• 1. Heat the broth in a large skillet over medium heat. Add the onion and garlic and sauté for 4 minutes. Add the chili powder, cumin, cayenne, salt, and black pepper. Add the beans and turn heat to high. Mash beans coarsely as they cook over high heat for about 2 minutes, being careful to not let the beans burn. 2. Transfer the beans into a bowl. Add the rice, bread crumbs, and parsley, and stir until combined. Form into six patties, place them on a plate, and let rest in the refrigerator for 30 minutes. 3. Heat a large skillet, preferably cast-iron, over medium heat and coat it with cooking spray. Place the patties in the skillet (in batches if necessary, being sure to spray the pan with cooking spray in between each batch) and cook for about 4 minutes per side, until brown and heated through. Serve on buns with tomato, lettuce, and mustard.

CARROT RICE NUT BURGER

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.

ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP

Steps:

• 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
• 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
• 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
• 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
• 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
• 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
• 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.