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Categories:
onion garlic chili powder ground cumin kosher freshly ground black pepper pinto beans Basmati rice bread crumbs vegetable oil cooking spray buns tomato butter whole-grain mustard
Viewed: 75 - Published at: 10 years agoIngredients
- 1/4 cup vegetable broth
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 1 cup canned pinto beans, drained and rinsed
- 1 cup cooked brown basmati rice
- 3/4 cup panko bread crumbs
- 1/4 cup finely chopped fresh parsley
- Vegetable oil cooking spray
- 6 whole-grain hamburger buns
- 1 large tomato, thinly sliced
- 6 butter lettuce leaves
- 2 teaspoons whole-grain mustard or chutney of choice
Method
- 1. Heat the broth in a large skillet over medium heat. Add the onion and garlic and saute for 4 minutes. Add the chili powder, cumin, cayenne, salt, and black pepper. Add the beans and turn heat to high. Mash beans coarsely as they cook over high heat for about 2 minutes, being careful to not let the beans burn.
- 2. Transfer the beans into a bowl. Add the rice, bread crumbs, and parsley, and stir until combined. Form into six patties, place them on a plate, and let rest in the refrigerator for 30 minutes.
- 3. Heat a large skillet, preferably cast-iron, over medium heat and coat it with cooking spray. Place the patties in the skillet (in batches if necessary, being sure to spray the pan with cooking spray in between each batch) and cook for about 4 minutes per side, until brown and heated through. Serve on buns with tomato, lettuce, and mustard.
