Pintos and Rice Burger

  • Yield: 8 servings


1can (15 oz/420 g) pinto beans, drained
2cups (330 g) cooked brown or white rice
1cup (180 g) diced tomatoes
1cup (160 g) diced onions
1/2cup (70 g) yellow cornmeal
1/2cup (62 g) all-purpose flour
1-- jalapeno pepper, seeded if desired, and diced
1tablespoon (15 g) minced garlic
1teaspoon hot sauce (recommended: Tabasco or Tapatio)
1/2teaspoon ground cumin
-- Salt and pepper
-- Oil, for frying (optional)


In a mixing bowl, combine all the ingredients and knead with your hands.

Form into 8 patties and cook as desired.

Panfry in plenty of oil for 4 to 5 minutes per side, until golden and crispy, or bake, uncovered, at 350 F (180 C or gas mark 4) for 15 minutes on a baking sheet lined with parchment or a silicone baking mat, then flip and bake for 15 minutes longer, until firm and just beginning to brown.

Serving suggestions: This patty works in several ways: as a burger, on a toasted bun smothered with guacamole and topped with a few slices of jalapenos; served up with a side of chips and salsa or a grilled ear of corn on the cob; or sandwiched in a flour tortilla and grilled quesadilla style.

–This recipe reprinted with permission from the cookbook The Best Veggie Burgers on the Planet by Joni Marie Newman.