• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Red Beans and Rice Burgers

May 1, 2019 by Joy the Baker 23 Comments

Jump to Recipe

My life is a series of leftovers.  Every day I put the skillet on the stovetop and hustle something cold out of the fridge to fry in the skillet with an egg or a handful of greens.  8 times out of 10 that leftover is a bean of some sort…. listen,  it’s all romance here in my kitchen, and I’m romancing the dang bean.

Today’s recipe is truly an encouragement to work Red Beans and Rice into your monthly meal routine.  I’ve been tryna tell you about these beans and there’s no stopping me now. Red beans are such a staple down south that a) we have a parade dedicated to them during Mardi Gras and b) I’m here to preach the gospel of a every rotating pot of beans in the kitchen.  It’s a lifestyle and an invitation, you know?

These burgers are inspired (if I do say so myself) leftovers.  I can eat the same thing for about 4 days before I have to send them off to the freezer for my future self.  This recipes is me digging into my freezer, removing the two containers of red beans and rice leftover from weeks past and twerking them into a new meal.

Workin, twerking, not wasting food.

But first let’s start with Red Beans and Rice.  Have you adventured into this territory?  Here’s a classic recipe:  New Orleans Beans and Rice.  Super savory, salty, comforting and filling.  I’ve often made this recipe without the pancetta and andoiulle and like it very much.  If you’d like to keep these burgers very veggie friendly, skip the meat and add a dash of liquid smoke.

I happened to make these burgers with vegetarian red beans and rice leftovers, but the world is yours and I respect your choices.

See another leftover adventure: Red Beans and Rice Nachos.

We’ll start by using a food processor to blend some of the beans and rice together. We want to create a bit of a paste so the burgers hold together.

To the paste add the other half of the leftover red beans.

I think some whole beans in our bites feel good.

About half a cup of leftover rice to the mixture too.

(I actually had to make more rice just for this recipe because I’m a rice fiend and cooked rice never lasts long in my fridge.)

Breadcrumbs will help further bind the mixture.

I used panko breadcrumbs and a gluten-free version would also be a fine option.

A tremendous amount of green onions add a nice bite to these burgers.

An egg will help bind everything even further.

The key really is to get the burger to hold together until you get it on a bun and into your face.  That’s not asking too much, right?

Stir the mixture together until very well and evenly combined.

I used a giant cookie scoop to portion the burgers into six even disks.

To keep the mixture from sticking to hands too terribly, I rinse my hands and keep them a little damp while shaping the disks.

Allow the patties to chill in the refrigerator for at least 30 minutes. Longer is great. We just want to give them a chance to set up and play nice.

Pan fry in olive oil until deeply golden on both sides and warmed through.  We’re talking about 4 minutes on each side.

I found that these burgers were a bit too tender for an actual grill, but pan frying is great!

Choose your bun, easy.

Stir together a mixture of mayonnaise and creole or whole grain mustard.  Top each bottom bun with a warm burger.

You know what you’re doing from here, but I’m still going to offer some guidance.

Top with a crisp piece of lettuce and a thick slice of tomato.

Ripe avocado is a luxury, and a top bun spread with sauce.

That’s a FINE burger, don’t you think?

I served these burgers with my Chili Baked Sweet Potato Fries and have no regrets.

Leftovers made new, and a pat on the back for each of us.

xo

These photos made with my dear friend Jon Melendez.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Beans and Rice Burgers

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale
  • 2 cups leftover red beans
  • 1 1/2 cups leftover white rice
  • 1/2 cup panko breadcrumbs
  • 1/3 cup chopped green onions
  • 1 large egg
  • sea salt and fresh cracked black pepper
  • olive oil, for pan frying
  • 6 brioche buns
  • 1/3 cup mayonnaise
  • 2 tablespoons creole or whole grain mustard
  • romaine lettuce pieces
  • thick tomato slices
  • ripe avocado slices

Instructions

  1. In the bowl of a food processor fitted with a blade attachment combine half of the red beans with 1 cup of rice. Add just a splash of water if you red beans don’t have a lot of liquid with them. Blend the two into a thick paste. Transfer the thick mixture to a medium bowl.
  2. Add the remaining 1 cup of beans and 1/2 cup of rice to the paste. Add the breadcrumbs, chopped green onions, egg, and a good pinch of both salt and pepper. Stir together until very thoroughly combined.
  3. Use a large ice cream scoop or just your eyeballs to envision 6 relatively equal pieces out of the mixture you’ve made. Rinse your hands and keep them lightly damp. Spoon or scoop the mixture into the palm of your hand and press into a 3/4-inch thick disk. Place on a parchment lined baking sheet and continue until all of the mixture is shaped.
  4. Refrigerate the burgers for at least 30 minutes, up to overnight.
  5. When ready to cook up the burgers add a good splash of olive oil into a nonstick pan over medium heat. Place two or three patties into the pan (as many as will fit comfortably) and allow to fry undisturbed for about 4 minutes. Flip gently and allow to cook on the other side. Gently press down on each burger and cook until deeply golden on both sides. Remove from the pan and continue with another splash of olive oil until all the patties are cooked.
  6. In a small bowl stir together mayonnaise and mustard. Spread mixture onto each half of the buns. Build your burger with lettuce, tomatoes, and avocado and you’d like. Enjoy warm!
  7. These burger patties also freeze well when wrapped individually uncooked. Allow to thaw in the refrigerator overnight before pan frying.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, Recipes, Savory

Previous Post: « Let It Be Sunday, 220!
Next Post: What I’m Eating Right Now: Seed Cycling Balls »

Reader Interactions

All Comments
I Made This
Questions
  1. Amy

    June 25, 2019 at 9:06 pm

    Hi there! Is there a way to make these vegan you think? Would a flax egg work in place of the actual egg or would you recommend trying a different method? Thanks so much for the inspo!

    Reply
  2. Lauren

    May 16, 2019 at 9:33 am

    Joy, I love your daily food posts! I like to cook, but in being so recipe driven, I don’t know how to cook (or grocery shop) without recipes. Your recipes are so approachable and delicious I am gaining confidence in building a pantry and cooking more meals that are not so research intensive and utilize what I already have, rather than needing to do giant grocery hauls each and every week. I need to focus on staples, rotating everyday recipes, augmented by delicious fresh produce.

    It doesn’t need to be as hard as we have been making it — perfect is the enemy of the good. Thank you for inspiring to make good food that I can make and eat everyday.

    Reply
  3. Lauren

    May 11, 2019 at 11:59 am

    Queen among queens, love your food and appreciating your approachable, happy leftover recipes!

    Reply
  4. Sabrina

    May 4, 2019 at 9:44 am

    so funny, I do the same thing re: leftovers plus egg – something, and love how this recipe was inspired, especially since I’ve not made any red bean-rice recipe of any kind, especially a burger! Very creative and thank you!

    Reply
  5. Beth

    May 1, 2019 at 1:15 pm

    These look fantastic. Also: do I spy a Pyne and Smith dress?! If so, all the thumbs up to that. :)

    Reply
    • joythebaker

      May 2, 2019 at 9:41 am

      Yes yes you do! I love their dresses.

      Reply
  6. Chrissy

    May 1, 2019 at 12:10 pm

    My leftover game is the same as yours. Let ’em live.

    Reply
    • joythebaker

      May 2, 2019 at 9:36 am

      You feel me!

      Reply
  7. Amanda

    May 1, 2019 at 9:00 am

    These look so so delicious! Can’t wait to make them, and as with every JTB recipe I’m sure they will be a delight! I’m having a hard time pinning things, though?

    Reply
    • joythebaker

      May 2, 2019 at 9:37 am

      Hi Amanda! You’re right, I think my pinning machine is down.

      Reply
  8. christine

    May 1, 2019 at 7:42 am

    I love your newer recipes using whole foods! You make everything look delish! Can’t wait to try this!

    Reply
    • joythebaker

      May 2, 2019 at 9:37 am

      Thank you so much Christine!

      Reply
  9. Joyce P Proctor

    May 1, 2019 at 7:29 am

    Can i use Black Bean instead

    Reply
    • joythebaker

      May 2, 2019 at 9:37 am

      Yes you could use a seasoned black bean mixture!

      Reply
  10. sharon

    May 1, 2019 at 7:16 am

    Will recipe work with brown rice?

    Reply
    • joythebaker

      May 2, 2019 at 9:38 am

      Yes it would work with brown rice, Sharon!

      Reply
  11. anon.

    May 1, 2019 at 6:32 am

    Joy! From a (lazy) fellow NOLA local – do you think I could just do this with (not an ad) Blue Runner red beans, rice and an egg? You’re an inspiration!

    Reply
    • joythebaker

      May 2, 2019 at 9:40 am

      I think you could! If you wanted to jazz up the canned beans with some sautéed onion, garlic, and green pepper I think it would add a lot to the patties. Ya know?

      Reply
  12. Brenda

    May 1, 2019 at 5:38 am

    Thank you! I’ve been waiting for this recipe ever since you teased us about it a few weeks ago. With the addition of rice, my usually carnivorous hubby will feel like he’s eating a boudin burger. He’s been missing boudin since our arrival back in Michigan.

    Reply
    • joythebaker

      May 2, 2019 at 9:39 am

      Do I need to send some boudin your way, Brenda! We miss you down here but enjoy the burgers! xo

      Reply
  13. Ramona Puckett

    May 1, 2019 at 5:36 am

    I love red beans and rice! And I do have leftovers in the freezer! Hmmm, red beans and rice patties here I come! Thanks Joy!

    Reply
    • joythebaker

      May 2, 2019 at 9:39 am

      Well done Ramona!

      Reply
  14. johanna @ green gourmet giraffe

    May 1, 2019 at 5:18 am

    those look like damn fine burgers! Rice gives some nice texture – I often have leftover in my kitchen but it never lasts either – sadly I don’t have enough leftover beans but always have a tin of them on hand!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

French onion chicken in a bowl surrounded by glasses on a table
One-Pot French Onion Chicken Dinner

All the comforts of French onion soup turned into a cozy one-pot dinner.  This French Onion Chicken dinner is downright romantic and perfect for this winter weekend spent all cuddled up. You know every year I trapse in here with a version of Marry Me Chicken that is rumored to be soo good as to…

Read More

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Almost 🌀🌀 about everything on the March to-d Almost 🌀🌀 about everything on the March to-do list that didn’t get done but here’s proof of all the living a list can’t really touch.
Do you know my friend @ellenmariebennett of @hedle Do you know my friend @ellenmariebennett of @hedleyandbennett? She’s a 💎 of a friend and here’s what our quick visit last week looked like! Lots of cheese and chats, with help from Mr. Nico and Olive Oyl the chicken. 💙#apronsquad #cheeseboard #losangeles
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up