Beany Burgers

Mashed kidney beans and cooked brown rice form the base of these sturdy veggie burgers that hold together on the griddle without a single egg. The ketchup, oregano, sage, and garlic powder season the patties through and through, not just on the surface.

Getting the mash right is everything. You want the beans well broken down but the rice left lumpy. That contrast gives each burger a mix of creamy and chewy texture. A potato masher or fork does the job better than a food processor here, which would turn everything into paste.

Bread crumbs and finely chopped onion bind the mixture and add structure. Wetting your hands before shaping keeps the patties from sticking to your fingers. Press them to about half an inch thick. Any thicker and the center stays cold while the outside overcooks.

These need frequent flipping on medium heat. Not one dramatic flip like a beef burger. Turn them several times over 15 minutes to build an even crust on both sides without burning. A well-oiled nonstick pan is your friend here.

Kitchen Tips

• Use day-old cooked rice if possible. Freshly cooked rice has too much surface moisture and can make the patties fall apart.
• If the mixture feels too wet, add another tablespoon of bread crumbs. Too dry? A splash of water loosens it up.
• Let shaped patties rest on a plate for 5 minutes before cooking. This helps them firm up and hold together on the griddle.
• These freeze well uncooked. Separate patties with parchment paper and freeze flat in a bag for up to 3 months.

Variations

• Smoky version: Add a teaspoon of smoked paprika and a dash of liquid smoke to the bean mixture.
• Southwestern spin: Swap kidney beans for black beans and add a tablespoon of cumin and some diced green chiles.
• Loaded burger: Serve on a bun with avocado, pickled onions, and a drizzle of sriracha mayo.