Brown-Rice Veggie Burgers

Brown-Rice Veggie Burgers (Adapted from Food and Wine)

1 packed cup cooked brown rice, at room temperature, divided
2 ounces (about 1/2 cup) shredded Monterey Jack cheese
1 chipotle chile in adobo
1 teaspoon salt
1 large poblano chile, seeded and finely chopped
2 scallions, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup roasted and salted pepitas
olive or canola oil
buns or rolls and assorted toppings for serving

Place 3/4 cup rice, cheese, chipotle and salt into a food processor - pulse until slightly pasty. Add chopped poblano, scallions, peas and pepitas - pulse just until the vegetables are blended in and coarsely chopped.

Scoop mixture out into a bowl and knead in remaining rice. Using damped hands, divide mixture into four equal pieces, shaping each firmly into a 4" patty, roughly 3/4" thick. Place into the refrigerator and chill for 20 to 30 minutes.

Preheat grill pan. Brush one side of the patties with oil and place, oiled side down, into the grill pan - cook over medium heat until golden and crusty, about 5 minutes. Brush top side with oil, then carefully turn patty over and cook until heated through and golden, about 5 minutes more.

Serve on buns or rolls with your toppings of choice.

Makes 4 servings.

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