Name: Brown-Rice Veggie Burgers
Yield: 4
Ingredients: 1 c. packed cooked brown rice -; 1/2 c. shredded Monterey Jack cheese -; 1 chipotle in adobo -; Kosher salt -; 1 large poblano chile -; 2 scallions -; 1/2 c. frozen peas -; 1/4 c. salted roasted pumpkin seeds -; Vegetable oil -; Warmed pocket pitas -; Lettuce -; Tomato slices -; Sour cream -; Salsa -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Brown-Rice Veggie Burgers

1. 1 c. packed cooked brown rice -

2. 1/2 c. shredded Monterey Jack cheese -

3. 1 chipotle in adobo -

4. Kosher salt -

5. 1 large poblano chile -

6. 2 scallions -

7. 1/2 c. frozen peas -

8. 1/4 c. salted roasted pumpkin seeds -

9. Vegetable oil -

10. Warmed pocket pitas -

11. Lettuce -

12. Tomato slices -

13. Sour cream -

14. Salsa -

How to cook deliciously - Brown-Rice Veggie Burgers

1. Stage

In a food processor, pulse three-fourths of the rice with the cheese, chipotle, and 1 teaspoon salt until slightly pasty. Add the poblano, scallions, peas, and pumpkin seeds and pulse until the vegetables are coarsely chopped. Transfer the mixture to a bowl and knead in the remaining rice. Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.

2. Stage

Preheat a grill pan or nonstick skillet. Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes. Carefully flip them and grill until heated through and golden, about 5 minutes longer. Stuff the burgers into the pitas with lettuce, tomato slices, sour cream, and salsa.