Huffpost Taste

Brown-Rice Veggie Burgers

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Brown-Rice Veggie Burgers

Brown-Rice Veggie Burgers
Stephanie Foley
Provided by:
total prep


  • 1 packed cup cooked brown rice, 8 1/2 ounces warmed
  • 1/2 cup(s) 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(s) frozen peas, thawed
  • 1/4 cup(s) salted roasted pumpkin seeds, pepitas
  • Vegetable oil, for brushing
  • Warmed pocket pitas, lettuce tomato slices sour cream and salsa for serving


  • 1. 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.
  • 2. 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.