Recipe by Skippy [BW]
Spicy burgers are vegetarian.
Top Review by FLKeysJen
Spicy hot! Dare to serve these to anyone who says veggie burgers are boring! I used several chopped chipotles and topped with pepper jack...YUM! I love that these don't include beans (I like beans but do they have to be in every veggie burger?) My only reason for not giving them five stars is that they fell apart a bit -- the sticky brown rice and refrigeration helped, but they still weren't firm enough to cook on a grill. These were so good that I wouldn't want to lose pieces of them in the coals!
- 1 cup short-grain brown rice
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 1/4 cup)
- 1 small red bell pepper, finely chopped (about 3/4 cup)
- 3⁄4 cup corn kernel
- 1 chipotle chile in adobo, minced, plus 2 tsp sauce
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1⁄3 cup instant yellow cornmeal or 1⁄3 cup masa harina
- 1⁄2 cup cilantro, chopped
- 1 1⁄2 tablespoons fresh lime juice
- 3⁄4 teaspoon lime zest
Directions See How It's Made
- Bring rice and 3 cups water to a boil in medium sauce pan. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice.
- Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 2 minutes, then reduce heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring once or twice. Whisk 1/2 cup cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more. Stirring once or twice (mixture will feel like thick cornmeal slush).
- Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
- Prepare grill to medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side or until crusty on the outside.