You are here: Home » Recipes » Pintos and Rice Burger Pintos and Rice Burger Recipe by Our Cookbook Collection Yield 8 servings This veggie burger couldn't be simpler. Just mush all the ingredients together and then bake or fry! PrintEmail Ingredients 1 can (15 oz) pinto beans, drained2 cups cooked brown or white rice1 cup diced tomatoes1 cup diced onions1/2 cup yellow cornmeal1/2 cup all-purpose flour1 jalapeno pepper, seeded if desired, and diced1 tablespoon minced garlic1 teaspoon hot sauce (recommended: Tabasco or Tapatio)1/2 teaspoon ground cumin Salt and pepper Oil, for frying (optional) Instructions In a mixing bowl, combine all the ingredients and knead with your hands. Form into 8 patties and cook as desired. 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. 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.