PINTO-AND-RICE BURGERS
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
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-AND-RICE BURGERS
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
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-BEAN BURGERS
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
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.
JAPANESE RICE BURGER RECIPE BY TASTY
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
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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