Brown-Rice Veggie Burgers

By contessawannabe

Ingredients

• 1 packed cup cooked brown rice (8 1/2 ounces), warmed
• 1/2 cup shredded Monterey Jack cheese
• 1 chipotle in adobo
• Kosher salt
• 1 large poblano chile (about 5 ounces), seeded and finely chopped
• 2 scallions, thinly sliced
• 1/2 cup frozen peas, thawed
• 1/4 cup salted roasted pumpkin seeds (pepitas)
• Vegetable oil, for brushing
• Warmed pocket pitas, lettuce, tomato slices, sour cream and salsa, for serving

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Directions
In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of 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.
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.