Ingredients
- 1 c. short grain brown rice
- 1 1/2 T. evoo
- 1 medium onion, finely chopped (about 1 1/4 cup)
- 1 small red bell pepper, finely chopped (3/4 cup)
- 3/4 c. fresh corn kernels (1 ear)
- 1 chipotle chile in adobo sauce, minced, plus 2 t. adobo sauce
- 2 cloves garlic, minced
- 1 t. ground cumin
- 1 t. salt
- 1/3 c. instant masa harina or yellow cornmeal
- 1/2 c. chopped cilantro
- 1 1/2 T. fresh lime juice
- 3/4 t. lime zest
Preparation
Step 1
Bring rice and 3 cups water to a boil in medium saucepan. Reduce heat to low, cover and simmer 40 minutes, or until water is absorbed and rice is tender.
Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Saute 2 mins, then reduce heat to low. Cover, and cook 15 mins, or until vegetables are tender, stirring once or twice. Whisk 1/2 c. water with masa harina in bowl. Add to skillet mixture,; cover, and cook on low for 10 minutes, stirring once or twice (mixture will feel like thick cornmeal mush).
Remove from heat, and stir in hot rice, cilantro, lime juice, and zest. Cool 20 mins. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
Prepare grill. Brush burgers and grill rack with olive oil. Grill 7 minutes per side, or until crunchy on the outside.