Ingredients
1 cup cooked brown rice, (8 1/2 ounce) warmed
½ cup shredded Monterey Jack cheese
1 large poblano chili, (about 5 ounces) seeded and finely chopped
kosher salt
1 large poblano chile pepper
2 scallion, thinly sliced
½ cup frozen peas, thawed
¼ cup salted roasted pumpkin seeds (pepitas)
vegetable oil, for brushing
warmed pocket pitas for serving
lettuce for serving
tomato slices for serving
sour cream for serving
salsa for serving
½ cup shredded Monterey Jack cheese
1 large poblano chili, (about 5 ounces) seeded and finely chopped
kosher salt
1 large poblano chile pepper
2 scallion, thinly sliced
½ cup frozen peas, thawed
¼ cup salted roasted pumpkin seeds (pepitas)
vegetable oil, for brushing
warmed pocket pitas for serving
lettuce for serving
tomato slices for serving
sour cream for serving
salsa for serving
Directions
1. In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of 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.
2. Preheat 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.
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