Friday, May 27, 2011
1 cup brown rice
1/2 cup black beans (optional)
1 1/2 tablespoons olive oil
1 medium onion, diced
1 small red pepper, diced
3/4 cup corn
1 chipotle chili in adobe sauce (plust 2 teaspoons sauce)
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup masa
2/3 cup water
1/2 cup cilantro
1 1/2 tablespoons fresh lime juice
3/4 teaspoon lime zest
In a medium sized sauce pan, bring 3 cups of water and the rice to a boil. Reduce the heat to low. Cover and simmer for 40 minutes. Set aside.
In a large skillet, heat oil and add the onion, red pepper, corn, black beans, adobo sauce, garlic, cumin and salt. Cook for 2 minutes, stirring, then reduce the heat to low. Cover, and cook for about 15 minutes, or until tender.
In a small bowl mix the 1/2 cup masa and 2/3 cup water. Add to the skillet, stir and cook for about 5 minutes until it becomes a thick mush.
Off heat, stir in the rice, cilantro, lime juice and zest. Cool for 20 minutes and with wet hands, form into 8 burgers. Chill for 30 minutes.
Grill on a hot charcoal or gas grill, brushed with oil, for about 7 minutes per side, or until the outside is crusty.
We served ours on tortillas that were quickly toasted on both sides on the grill.
Top with cheese, lettuce, salsa and guacamole.
(Adapted from Vegetarian Times)