At one point in time I thought it would be a good idea to clip recipes from magazines and put them into a binder. This would become a cookbook of sorts that would be filled with only recipes that I found interesting.
Good idea, right?
Well, the idea was great, however the execution of these recipes has not been so good. The recipe book was organized at one point and then put on the shelf for use.
And it sat. And sat. And waited.
Until I finally resurrected it and chose two meals this week from those clippings. The first meal was a veggie burger that could rival the chickpea burger that I have come to adore so much.
This veggie burger has brown rice and cornmeal as the binder along with onion, green bell pepper, corn, chili and spices to bring it all together. I put in extra chipotle to give it some more smokiness and hots.
Hot Tamale Burger
Adapted from Vegetarian Times Magazine
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
- 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 cornmeal 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.
- Heat large skillet with 1 teaspoon canola oil over medium high heat. Cook approximately 7 minutes per side, or until golden brown crust is formed.
Meanwhile, make sour cream mixture. Mix 1/2 cup sour cream with 1 chipotle pepper and 1 tsp adobo sauce. Season with salt.
Serve warm with a dallop of sour cream.