Brown-Rice Veggie Burgers

• 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

1. In a food processor, pulse three-fourths of the rice with the cheese, chipotle, and 1 teaspoon salt until slightly pasty.
2. Add the poblano, scallions, peas, and pumpkin seeds and pulse until the vegetables are coarsely chopped.
3. Transfer the mixture to a bowl and knead in the remaining rice.
4. Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.
5. Preheat a grill pan or nonstick skillet.
6. Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes.
7. Carefully flip them and grill until heated through and golden, about 5 minutes longer.
8. Stuff the burgers into the pitas with lettuce, tomato slices, sour cream, and salsa.

brown rice, shredded monterey jack cheese, kosher salt, poblano chile, scallions, frozen peas, pumpkin seeds, vegetable oil, pocket pitas, tomato, sour cream, salsa

Taken from www.delish.com/recipefinder/brown-rice-veggie-burgers-recipe-fw0610 (may not work)