New Mexico style veggie burger served on a tortilla. The sour cream and salsa enhance the dish, but can you can use any combination that suits you, or leave them out altogether.
New Mexico Veggie Burger
Servings
4 Servings
Ingredients
- 1 15¼-ounce can whole kernel corn, drained, ½ cup liquid reserved
- ½ cup plus 1 tablespoon cornmeal
- ½ cup finely chopped onion
- ⅓ cup finely chopped red bell pepper
- ½ teaspoon grated lime peel
- ¼ cup cooked white rice
- 3 tablespoons chopped cilantro
- 4 teaspoons diced jalapeño chili
- ½ teaspoon salt
- ½ teaspoon ground cumin
- Nonstick vegetable oil spray
- 4 no-lard 9 to 10-inch diameter flour tortillas
- 8 tablespoons light sour cream
- 8 tablespoons purchased salsa
Instructions
- Blend ½ cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form.
- Add ¾ cup corn kernels; process 10 seconds (reserve remaining corn for another use).
- Transfer corn mixture to heavy medium nonstick saucepan. Add ½ cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes.
- Mix in rice, cilantro, jalapeño, salt and cumin.
- Drop ¼ of mixture onto each of 4 pieces of foil; press pieces into ¾-inch thick patties. Let stand until completely cool. Prepare barbecue (medium heat).
- Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side.
- Grill tortillas until pliable, about 30 seconds per side.
- Transfer tortillas to plates.
- On each tortilla place 1 burger, ¼ of sour cream and ¼ of salsa. Fold tortillas over to enclose.
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