Ingredients
1 c. packed cooked brown rice
1/2 c. shredded Monterey Jack cheese
1 chipotle in adobo
kosher salt
1 large poblano chile
2 scallions
1/2 c. frozen peas
1/4 c. salted roasted pumpkin seeds
vegetable oil
Warmed pocket pitas
Lettuce
tomato slices
sour cream
salsa
Preparation
Step 1In a food processor, pulse three-fourths of the rice with the cheese, chipotle, and 1 teaspoon 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.Step 2Preheat 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.
