Tex-Mex Veggie Burgers Recipe

Name: Tex-Mex Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved; 1/2 cup plus 1 tablespoon cornmeal; 1/2 cup finely chopped onion; 1/3 cup finely chopped red bell pepper; 1/2 teaspoon grated lime peel; 1/4 cup cooked white rice; 3 tablespoons chopped cilantro; 4 teaspoons diced jalapeno chili; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; Nonstick vegetable oil spray; 4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free); 8 tablespoons light sour cream; 8 tablespoons purchased salsa

Servings: persons

1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved
1/2 cup plus 1 tablespoon cornmeal
1/2 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/2 teaspoon grated lime peel
1/4 cup cooked white rice
3 tablespoons chopped cilantro
4 teaspoons diced jalapeno chili
1/2 teaspoon salt
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free)
8 tablespoons light sour cream
8 tablespoons purchased salsa

1
Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form.
2
Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use).
3
Transfer corn mixture to heavy medium nonstick saucepan.
4
Add 1/2 cup corn liquid, onion, bell pepper and lime peel.
5
Cover and cook over very low heat until thick and firm, stirring often, 12 minutes.
6
Mix in rice, cilantro, jalapeno, salt and cumin.
7
Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties.
8
Let stand until completely cool.
9
Prepare barbecue (medium heat).
10
Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side.
11
Grill tortillas until pliable, about 30 seconds per side.
12
Transfer tortillas to plates.
13
On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa.
14
Fold tortillas over to enclose.

534

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved, 1/2 cup plus 1 tablespoon cornmeal, 1/2 cup finely chopped onion, 1/3 cup finely chopped red bell pepper, and more.

Yes, Tex-Mex Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Veggie Burgers

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