Pinto-and-Rice Burgers | Everyday Food with Sarah Carey



I love a good, classic hamburger, but sometimes I just want something a little lighter. That’s why I love these easy pinto-bean burgers. They don’t weigh me down, but they’re still filling and flavorful enough to satisfy a serious burger craving. They’re made with canned pinto beans, but you could also use black, white, or red beans — whatever you have on hand.

Sarah’s Tip of the Day:
Don’t forget to check out the video. I’ll show you how to form the burgers without getting your hands messy and the best time to top the burgers with cheese so it melts perfectly. Wait ’til you see how golden and delicious they look!

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Recipe Ingredients:
2 cans (15.5 ounces) pinto beans, rinsed and drained
1 3/4 cups cooked long-grain white rice
1/3 cup plain dried breadcrumbs
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/3 cup olive oil, divided
8 hamburger buns
Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Pinto-and-Rice Burgers | Everyday Food with Sarah Carey


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