Me: Babe, I am going to make you veggie-burgers from scratch tonight!
Him: I am pretty sure you are confused. You are making YOU veggie-burgers from scratch tonight, and I just happen to be around to eat them.
Yeah, pretty much.
Me: But they have beans and rice in them, your favorite. You will like them, I promise.
Him: Beans and rice? What about meat? Of course I like beans and rice... but with meat.
This boy, he's a smart one...
Him (as we are eating): Well, it doesn't taste like meat...
Me: It's not supposed to. It's a VEGGIE-burger, remember?
Him (taking another bite): ... but it tastes good, and I actually like them. You can make these again and I won't complain. I mean, as long as we can have real burgers sometimes.
(As a long-time connoisseur of veggie-burgers, I must say, I was quite impressed with these. If you are looking for a good VEGGIE burger, here you go. And if you like regular meat in your burgers, well, my husband AKA eater-of-all-things-meat gives you the proof -- they aren't too shabby!)
Beans & Rice Veggie Burgers
Adapted from Everyday Food, June 2012
- 3 cups fresh pinto beans OR 2 cans, rinsed and drained
- 1 3/4 cups cooked long-grain white rice
- 1/3 cup plain dried breadcrumbs
- 1 bunch green onions
- 2 large eggs, lightly beaten
- 1 teaspoon garlic salt
- 1/3 cup olive oil, divided
- 8 hamburger buns
- Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber or whatever you want!
- In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, green onions, eggs, and garlic salt; 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. Place on plate in oven on 170 to keep warm. Serve burgers on buns with desired toppings.