These are really simple and delicious. These were super quick to put together because I used about a cup of corn salsa I had made up instead of adding all the individual veggies in this recipe. I also had a package of Uncle Ben’s cooked brown rice (one of my favorite time savers to keep in my pantry) that I used. I wrapped leftover patties individually and put them in the freezer for future quick meals.
Rice and Bean Burgers
1 15.5 ounce can pinto or black beans, drained
1 cup cooked brown rice
1 cup bread crumbs
1/4 cup onions, finely chopped
1/4 cup green bell pepper, diced small
1 clove garlic, finely minced
1/3 cup corn, fresh, canned or thawed
2 tablespoons fresh cilantro, minced or 1 tablespoon dried
3 to 4 tablespoons olive oil, for frying burgers
Condiments and toppings for burgers
Roughly mash the beans in a large bowl. Mix in the rice, bread crumbs, onions, bell peppers, garlic, corn, and cilantro. Cover and set aside for 30 minutes, allowing the bread crumbs to absorb moisture from the rice and vegetables, firming up the mixture.
Place place 1 tablespoon oil in a medium cast iron skillet or a griddle. Heat the oil. Take a handful of the rice mixture and form a ball, then flatten slightly forming a round, thick patty. Place in the hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat until a crispy, brown crust forms on the bottom of the burgers. Flip over and cook until browned and crispy. Remove and repeat the process until all of the burgers are done, adding oil to the skillet as needed.
Serve on a bun with condiments and toppings of choice.
Makes 6 – 8 burgers