Pinto-And-Rice Burgers

• 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
• 1 3/4 cups cooked long-grain rice
• 1/3 cup plain dried breadcrumbs
• 1 bunch scallion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 large eggs, lightly beaten
• coarse salt and pepper
• 1/3 cup olive oil, divided
• 8 hamburger buns
• toppings such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber (optional)

1. In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; 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. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

pinto beans, rice, breadcrumbs, scallion, fresh cilantro, eggs, salt, olive oil, buns, mayonnaise

Taken from www.food.com/recipe/pinto-and-rice-burgers-481620 (may not work)