Pintos and Rice Burger

  • Yield 8 servings

This veggie burger couldn't be simpler. Just mush all the ingredients together and then bake or fry!


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


  1. In a mixing bowl, combine all the ingredients and knead with your hands.
  2. Form into 8 patties and cook as desired.
  3. Pan-fry in plenty of oil for 4 to 5 minutes per side, until golden and crispy, or bake, uncovered, at 350 F 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.
  4. 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.



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