Bean & Rice Burgers

Bean and rice burgers are a forgiving, pantry-friendly vegetarian patty built on the classic combo that gives complete protein in every bite. Mashed beans (pink, kidney, or navy all work) pair with cooked brown rice, whole-wheat flour for binding, and a sauteed mix of onion and garlic for savory depth.

The seasoned salt does the heavy flavor work in this short ingredient list. The salt-pepper-herb blend punches up what would otherwise be a fairly mild bean-and-rice mixture and lets you skip a long list of separate spices.

The optional add-ins (mashed potato, cornmeal, bran, bulgur, diced bell pepper, grated carrot) let you tune the patty to whatever vegetables and grains are around. This is the kind of recipe that adapts to fridge-cleaning night and never quite tastes the same way twice.

Pro Tips

• The recipe makes a high-fiber meal thanks to the bean-rice-whole-wheat combination plus optional bran. Pair with a fresh salad to keep the meal light.
• Mash the beans roughly, leaving some whole bean texture rather than pureeing smooth. Visible beans give the burger more chew and recognizable flavor.
• The hamburger consistency check is the key step. The mix should hold a ball without sticking to your fingers. Too dry and patties fall apart; too wet and they spread on the pan.
• Use a greased pancake turner to flip multiple times during cooking. This prevents sticking and gives an even crust on both sides.
• The 13-by-9 pan baking method makes batch cooking easy. Cut squares with a turner once the top is set and golden, around 30 minutes at 350°F (175°C).

Variations

• Add 2 teaspoons of chili powder and 1 teaspoon of cumin for a Tex-Mex bean burger.
• Stir in 2 tablespoons of soy sauce for umami-rich Asian-inspired patties.
• Top with melted pepper jack cheese on the last 2 minutes of cooking for a southwestern burger.