"Hot Tamale" Burgers
Vegetarian Times Issue: July 1, 2007 p.68
These spicy burgers are bound together with masa harina, the corn flour used to make corn tortillas and tamales. Cornmeal works just as well, though the burger texture will have more of a crunch. Serve on a warmed tortilla with avocado, if desired.
Directions
- Bring rice and 3 cups water to a boil in medium saucepan. Reduce heat to low, cover and simmer 40 minutes, or until water is absorbed and rice is tender.
- Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 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 water with masa harina in bowl. Add to skillet mixture, cover, and cook on low 10 minutes more, stirring once or twice (mixture will feel like thick cornmeal mush).
- Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.
- Prepare charcoal fire or gas grill for medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side, or until crusty on the outside. If adding cheese, top burgers during the last 3 minutes of grilling.
ingredient list
Serves 8
- 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 bell pepper, finely chopped (about 3/4 cup)
- 3/4 cup fresh corn kernels (from 1 medium ear)
- 1 chipotle chile in adobo sauce, minced, plus 2 tsp. sauce
- 2 cloves garlic, minced (about 2 tsp.)
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/3 cup instant masa harina or yellow cornmeal
- 1/2 cup chopped cilantro
- 1 1/2 Tbs. fresh lime juice
- 3/4 tsp. lime zest
Nutritional Information
Per SERVING:
| Calories |
168 |
| Protein |
3g |
| Total Fat |
4.5g |
| Saturated Fat |
0.5g |
| Carbs |
30g |
| Cholesterol |
0mg |
| Sodium |
300mg |
| Fiber |
3g |
| Sugar |
2g |
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This recipe is incredible. Highly recommended. We haven't had the best luck grilling them, although it is possible. We pan fry them instead usually, with great results (serving in a tortilla with avocado and BBQ sauce -yum). They freeze well so consider making a double batch (put them on a cookie sheet to freeze and then move into freezer bags).
Great recipe - very tasty. They don't hold up too well on the grill, so maybe add some cheese next time? Also, I didn't have corn, so I put in some crumbled tofu - added a nice protein punch.
Def didn't stick at all when I substituted quinoa in for the rice (maybe needs an egg). I gave up on frying them and smeared a little cream cheese on my tortilla to keep it all together. Yum.