Ingrédients pour Hot Tamale Burgers
- 1 cup Short Grain Brown Rice
- 3 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 cup frozen Corn Kernels
- 1 (4 ounce) can Chipotle Chiles In Adobo, finely chopped
- 2 Garlic Cloves, minced
- 1 teaspoon Ground Cumin
- 1/2 cup Yellow Cornmeal
- 1/4 cup chopped fresh Cilantro
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Lime Zest
- 3 1/4 cups water
- 1/2 teaspoon salt
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Comment préparer Hot Tamale Burgers
- In a medium saucepan, bring 1 cup of long-grain rice and 3 cups of water to a boil.
- Reduce heat to low, cover, and simmer for 40 minutes, or until all the water is absorbed.
- While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 1 bell pepper (any color, chopped), 1 cup frozen corn, 1 (4 ounce) can chipotle peppers in adobo sauce (finely chopped, reserving 1 tablespoon of adobo sauce), 2 cloves garlic (minced), 1 teaspoon ground cumin, and 1/2 teaspoon salt.
- Sauté for 2 minutes, then reduce heat to low.
- Cover and cook for 15 minutes, or until the vegetables are tender, stirring once or twice.
- In a bowl, whisk together 1/2 cup cornmeal and 1/4 cup water until smooth. Add to the skillet mixture, cover, and cook on low for 10 minutes more, stirring once or twice.
- Remove from heat and stir in the cooked rice, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1 tablespoon lime zest.
- Let the mixture cool for 20 minutes.
- Wet your hands and shape the mixture into 8 patties.
- Refrigerate the patties for 30 minutes.
- Preheat your grill to medium heat.
- Brush the burgers and the grill rack with 1 tablespoon olive oil.
- Grill the burgers for 7 minutes per side, or until they are crusty on the outside.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
2g
Carbs
10g
