As much as I love a hearty hamburger, occasionally I must cater to a non-meat eater. To my surprise, these hearty pinto bean burgers were a hit, even with the men in my family. You can top them with the regular hamburger fixings, but I prefer some chunky salsa on these instead of ketchup.
1 (16-ounce) can pinto beans, drained and rinsed
½ cup cooked brown rice
½ cup chopped roasted red bell pepper
¼ cup sliced green onions
1 clove garlic, finely chopped
1 large egg, lightly beaten
⅓ cup dry bread crumbs
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon canola oil
Colby cheese slices and salsa, for topping
Pour the beans into a medium bowl. Using a potato masher or the back of a fork, mash the beans until they are slightly chunky. Mix in the rice, red peppers, green onions, and garlic. Add the egg, bread crumbs, cumin, salt, and pepper. Stir until well combined. Form 4 patties out of the mixture, and place them on squares of waxed or parchment paper. Refrigerate the patties for at least 30 minutes before grilling them.
Heat the grill to medium-high heat. Lightly brush the burgers with the oil. Place the burgers on the grill, and cook them for 4 to 5 minutes per side. Top with the cheese and salsa if desired, and serve warm off the grill.
MAKES 4 SERVINGS.