Beans & Rice Veggie Burgers

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

Ingredients

• 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!

Directions

1. 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.
2. 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.

COST: $7.07 (including buns and condiments)
Cost per burger (8): $0.89