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Leftover Bean and Grain Southwestern “Burgers”

This delicious and easy veggie-based burger recipe makes it easy to turn leftover beans, veggies, or grains into another meal.

Serves 5
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
553 calories per serving


> 2 tbsp canola oil, divided
> 1 cup chopped yellow onion
> 1 cup chopped red bell pepper
> 2 cloves garlic, minced
> 1 (15.5 oz) can pinto beans, drained and rinsed, 1 1/2 cups leftover beans
> 1 (8.8 oz) pkg Nature's Promise® Organic Whole Grain Brown Rice or 2 cups any leftover grains
> 1/2 cup bread crumbs
> 1 large egg
> 2 tsp Worcestershire sauce
> 5 deli-sliced Pepper Jack cheese slices
> 5 hamburger buns, lightly toasted
> 1/4 cup jarred salsa
> 1 avocado, sliced


In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add the onion and bell pepper. Cook 5–7 min., until tender, stirring frequently. Stir in the garlic and cook 30 sec., stirring constantly. Remove from heat and let cool slightly.
Transfer vegetable mixture to the bowl of a food processor along with the beans. Gently crush the rice package to loosen rice and add to food processor. Season with salt and pepper. Pulse until combined but not fully smooth.
Transfer mixture to a medium bowl. Fold in the bread crumbs, egg, and Worcestershire sauce until well combined. Season with salt and pepper. Divide mixture into 5 mounds and shape each into a ½-inch-thick patty, packing mixture together tightly.
Wipe skillet clean with paper towel. Heat remaining 1 tbsp oil in skillet on medium-high. Add burgers and cook 3–4 min. per side, until golden brown. Top with the cheese slices and cook 1 min., until almost melted. Transfer patties to hamburger buns and top with the salsa and avocado slices. Serve immediately.


To incorporate any veggies lingering in the fridge, use 1¼ cups leftover cooked vegetables in place of the onion and bell pepper.

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