Cover the pinto beans in 2-inches of cold water. Let them soak for 8 hours or overnight.
1½ cups dried pinto beans **
Cut the large white onion in half. Cut one of the halves in half and peel it. Set the onion aside.
1 large white onion
Pour the soaked beans into a large pot and cover them with at least 2 inches of cold water. Add the onion quarters, garlic, bay leaves, and fresh oregano. Bring the mixture to a boil and add half of the salt before reducing to a simmer. Let cook for 1-2 hours or until the beans are very soft.
3 cloves garlic, 3-4 sprigs fresh oregano ***, 2 bay leaves, 1 tsp kosher salt
While the beans are simmering, cook the rice. Place the rice in a small saucepan and add the water. Bring the mixture up to a boil, before adding the remaining kosher salt and reducing to a simmer. Cover and let cook for 15 minutes or until the water has been absorbed. Fluff the rice with a fork and set it aside.
½ cup uncooked long-grain and wild rice blend, 1 cup water, 1 tsp kosher salt
Once your beans are practically falling apart, drain them and reserve their cooking liquid. Remove the aromatics from your beans and discard. Give the beans a taste and if they need a little salt, add it now. Give the remaining onion half a quick dice.
Pour 2 tablespoons of olive oil, into a large cast-iron skillet over medium heat. Once the oil is shimmering, add the onion and a pinch of salt. Sauté until softened. Add your beans and cumin. Toss the beans to coat them in the cumin and oil.
2 tbsp olive oil, 1 tsp ground cumin
Add roughly a 1/2 cup of the reserved bean cooking liquid and mash the beans using a potato masher. At this point, you have to sort of feel things out. How smooth do you want your beans to be? If your beans get too thick while you’re mashing, add a little more of the bean cooking liquid. But don’t add too much, we don’t want the beans to be runny. **** Once your beans are where you want them, we’re just going to transfer them to a bowl and set them aside to cool.
Once your beans are cool enough to work with. Add the rice to the bowl with your beans. Next add the masa harina, egg, and the can of green chiles. Using your hands mix the ingredient together until a cohesive mixture forms. Divide the mixture into 8 even pieces and form those pieces into patties, they should weigh about 100g each.
⅔ cup masa harina, 1 large egg, 1 (127 ml, 4.2 fl oz) can chopped green chilies
Heat about an inch of neutral oil in a large cast-iron skillet. Once the oil is shimmering, add the patties. Don’t add more than four to the pan at a time. Fry the patties until golden and crispy on both sides. Transfer the burgers to a cooling rack suspended over a small baking sheet to drain. Place your finished patties in a low 150° F before frying the remaining burgers. *****
neutral oil for frying