Brown-Rice Veggie Burgers

1. 1

   In a food processor, pulse three-fourths of the rice with the cheese, chipotle, and 1 teaspoon salt until slightly pasty.

2. 2

   Add the poblano, scallions, peas, and pumpkin seeds and pulse until the vegetables are coarsely chopped.

3. 3

   Transfer the mixture to a bowl and knead in the remaining rice.

4. 4

   Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.

5. 5

   Preheat a grill pan or nonstick skillet.

6. 6

   Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes.

7. 7

   Carefully flip them and grill until heated through and golden, about 5 minutes longer.

8. 8

   Stuff the burgers into the pitas with lettuce, tomato slices, sour cream, and salsa.

* Per serving · 4 servings · Values may vary.