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African couple fixing healthy meal in modern kitchen

Source: Inti St Clair / Getty


1 packed cup cooked brown rice, (8 1/2 ounce) warmed

1/2 cup shredded Monterey Jack cheese

1 chipotle in adobo

kosher salt

1 large poblano chili, (about 5 ounces) seeded and finely chopped

2 scallion, thinly sliced

1/2 cup frozen peas, thawed

1/4 cup salted roasted pumpkin seeds (pepitas)

vegetable oil, for brushing

warmed pocket pitas, lettuce, tomato slices, sour cream, and salsa for serving


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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