Almonds are being known as the supernut that helps people who have “metabolic syndrome” resulting in insulin sensitivity. Supernut or not, they are also delicious. Whoever thought up Almond-Rice Burgers with comfort-food rice and pintos, had a brainstorm. These are quick and flavorful.
Short-grain brown rice holds together well and adds a nutty flavor that complements the almonds in these tasty burgers. Serve on their own with a sauce or chutney, or on burger rolls with all the trimmings.
1 cup cooked short-grain brown rice
1 ½ cups cooked or canned pinto beans, rinsed and drained if canned
1 cup dry bread crumbs
½ cup coarsely ground almonds
¼ cup grated onion
¼ cup grated carrots
½ teaspoon paprika
½ teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
1. In a large bowl, combine the rice, beans, bread crumbs, almonds, onion, carrots, paprika, salt, and cayenne and stir until well blended. Or combine the ingredients in a food processor and process until blended. Shape the mixture into four ½-inch-thick patties.
2. Heat the oil in a large skillet over medium-high heat. Add the patties and cook for about 5 minutes per side, until golden brown. Serve immediately.
Adapted from One-Dish Vegetarian Meals, by Robin Robertson (The Harvard Common Press, 2007).