Best 7 Rice Burgers With Pinto Beans Recipes

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Embark on a culinary adventure with our tantalizing rice burgers with pinto beans, a delightful fusion of flavors and textures. This innovative dish combines the heartiness of rice and the earthy goodness of pinto beans, creating a satisfying and nutritious patty. Perfectly complemented by a zesty chipotle sauce and nestled between soft burger buns, these rice burgers offer a symphony of flavors that will leave you craving more.

In addition to the rice burger with pinto beans, this article presents a diverse collection of recipes that cater to various dietary preferences and culinary inclinations. Indulge in the classic all-American cheeseburger, featuring juicy ground beef patties, melted cheese, and an array of toppings. For a lighter and healthier option, try the turkey burgers with avocado salsa, where lean turkey patties are paired with a refreshing salsa made from ripe avocados. If you're craving something with a hint of spice, the black bean burgers with spicy mayo will tantalize your taste buds with their bold flavors.

For those with a penchant for international cuisine, the article offers a flavorful falafel burger with tahini sauce. These patties, crafted from a blend of chickpeas and herbs, are a testament to Middle Eastern culinary heritage. Last but not least, the veggie burger with roasted red pepper hummus is a delectable option for vegetarians, featuring a patty made from a medley of vegetables and topped with a creamy hummus made from roasted red peppers.

Get ready to embark on a culinary journey that will satisfy your cravings and leave you feeling inspired in the kitchen. With a variety of recipes to choose from, there's something for everyone in this comprehensive guide to burgers.

Here are our top 7 tried and tested recipes!

SOUTHWESTERN PINTO BEAN BURGER RECIPE



Southwestern Pinto Bean Burger Recipe image

This is one of those leftover pinto bean recipes I would have never thought of but now can't live without! These pinto bean burgers really hit the spot when you're craving that Southwestern, Tex-Mex flavor. But beware, you won't want to go back to frozen veggie patties after these!

Provided by Anjali Shah

Categories     Main Course

Time 1h

Number Of Ingredients 18

½ cup diced red onion
½ cup dry whole wheat panko breadcrumbs
¼ cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons low fat sour cream
1 teaspoon hot pepper sauce or Cholula sauce
½ teaspoon ground cumin
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 large egg
1 15oz can pinto beans, drained (1 can)
1 8oz can no salt-added whole-kernel corn, drained (Or 1 cup frozen or fresh corn)
1 tbsp olive oil
Ketchup or barbecue sauce (If you use bbq sauce, make sure you get one that's super low in sugar (less than 4 grams per serving))
Red onion slices
Roma tomato slices
Baby spinach leaves
Whole wheat or sprouted wheat hamburger buns (Make sure you get buns with

Steps:

  • To prepare burgers, combine the first 9 ingredients in a large bowl or food processor. If you use a food processor, you don't have to dice the onion or mince the jalapeno pepper ahead of time. (This saves on cutting time if you have a good food processor). Transfer to a large bowl, and mix in the egg.
  • Put pinto beans and corn in the food processor, and then add to the mixture in the bowl. Alternatively, you can add the pinto beans/corn to the bowl and partially mash with a fork or potato masher.
  • Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  • Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add patties to pan, and cook 5 minutes on each side. Reduce to medium heat, cook an additional 5 minutes (flipping the burger patty once in between) to get a nice caramelized crust. Transfer burgers to a plate lined with paper towels.
  • Now it's time for assembly! Place patties on bottom halves of buns; top each patty with 1-2 tbsp ketchup or bbq sauce, red onion slices, roma tomatoes, baby spinach leaves, and top half of bun.

Nutrition Facts : ServingSize 1 burger, Calories 411 kcal, Carbohydrate 63.1 g, Protein 15.2 g, Fat 10.7 g, Sodium 837 mg, Fiber 9.1 g

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

STRETCH A BUCK TURKEY AND BEAN BURRITO BURGERS



Stretch a Buck Turkey and Bean Burrito Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 17

1 cup cold leftover white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls, split

Steps:

  • Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
  • While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
  • Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

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.

RICE AND BEAN BURGERS



Rice and Bean Burgers image

Searching for an awesome veggie burger? Look no further than this rice and bean patty that's ready to be devoured in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 can (15 oz) red kidney beans, drained, rinsed
1 medium onion, finely chopped (1/2 cup)
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked brown rice
4 whole wheat hamburger buns, split, toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, sliced tomato and red onion, if desired

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.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Burger, Sodium 580 mg, Sugar 7 g, TransFat 0 g

RICE BURGERS WITH PINTO BEANS



RICE BURGERS WITH PINTO BEANS image

Categories     Vegetable     Dinner

Number Of Ingredients 17

¼ cup vegetable broth
1 small onion, chopped
1 garlic clove, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Kosher or sea salt to taste
Freshly ground black pepper to taste
1 cup canned pinto beans, drained and rinsed
1 cup cooked brown basmati rice
¾ cup panko bread crumbs
¼ cup finely chopped fresh parsley
Vegetable oil cooking spray
6 whole-grain hamburger buns
1 large tomato, thinly sliced
6 butter lettuce leaves
2 teaspoons whole-grain mustard or chutney of choice

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.

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.

Tips:

  • Use leftover rice to make the burgers. This is a great way to reduce food waste and save time.
  • If you don't have any leftover rice, you can cook fresh rice. Just be sure to let it cool completely before using it in the burgers.
  • Be sure to mash the pinto beans well. This will help them to bind together with the other ingredients.
  • Add your favorite spices and seasonings to the burger mixture. This is a great way to customize the burgers to your taste.
  • Be careful not to overcook the burgers. They should be cooked until they are heated through, but not browned.
  • Serve the burgers with your favorite toppings. Some popular options include salsa, guacamole, sour cream, and cheese.

Conclusion:

Rice burgers with pinto beans are a delicious and healthy alternative to traditional beef burgers. They are easy to make and can be customized to your taste. So next time you are looking for a quick and easy meal, give these burgers a try.

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