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.
- Cook Time
- Prep Time
- 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
1. Blend ½ cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form.
2. Add ¾ cup corn kernels; process 10 seconds (reserve remaining corn for another use).
3. 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.
4. Mix in rice, cilantro, jalapeño, salt and cumin.
5. 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).
6. Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side.
7. Grill tortillas until pliable, about 30 seconds per side.
8. Transfer tortillas to plates.
9. On each tortilla place 1 burger, ¼ of sour cream and ¼ of salsa. Fold tortillas over to enclose.