Veggie Burgergers

I got this Veggie Burger recipe from Vegetarian Times a couple years back; they called them "Hot Tamale" Burgers. The base of this veggie burger is brown rice, so eating them on a bun is kind of overkill. I eat mine like a lettuce wrap with Bibb lettuce and avocado on top.

Here's the recipe:

• 1 cup short-grain brown rice
• 1 1/2 Tbs. olive oil
• 1 medium onion, finely chopped (about 1 1/4 cup)
• 1 small red pepper, finely chopped (I also add 1 green pepper)
• 3/4 cup fresh corn kernels (I use frozen white corn)
• 1 chipotle chile in adobo sauce, plus 2 tsp. sauce (I just use 2 jalapenos, chopped, seeds included)
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/3 cup instant masa harina or yellow cornmeal (I use cornmeal)
• 1/2 cup chopped cilantro
• 1 1/2 tbs. fresh lime juice
• 3/4 tsp. lime zest

1. Bring rice and three cups of water to a boil. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed and rice is tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, peppers, corn, jalapenos, garlic, cumin and salt. Saute 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 of water with cornmeal in a bowl. Add to skillet mixture, cover and cook on low 10 minutes more, stirring once or twice (mixture will feel thick).
3. Remove from heat and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into burgers. Refrigerate 30 minutes.
4. Brush burgers with olive oil and cook on the grill or in the broiler. Cook 5-7 minutes on each side or until browned.

Here are the uncooked burgers brushed with olive oil. I've also found that you can use olive oil cooking spray on each side.

Here is finished product made into a lettuce wrap with bibb letuce and topped with avocado: