Brown-Rice Veggie Burgers

Serving Size: 4
Prep Time:
Total Time:


  • 1 cup packed cup cooked brown rice, (8 1/2 ounce) warmed
  • sour cream for serving
  • tomato slices for serving
  • lettuce for serving
  • warmed pocket pitas for serving
  • vegetable oil, for brushing
  • 0.25 cup salted roasted pumpkin seeds (pepitas)
  • 0.5 cup frozen peas, thawed
  • 2 scallion, thinly sliced
  • 1 large poblano chili, (about 5 ounces) seeded and finely chopped
  • kosher salt
  • 1 chipotle in adobo
  • 0.5 cup shredded Monterey Jack cheese
  • 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.