Red Beans and Rice Burgers


  • 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


  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.