Veggie Burgers

Name: Veggie Burgers
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: 1 can (15 ounces) low-sodium whole kernel corn, drained and finely chopped; 1/2 cup cornmeal; 1/2 cup onion, finely chopped; 1/2 cup green bell pepper, finely chopped; 1/2 cup cooked white rice; 1/4 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon jalapeño peppers, seeds removed and finely chopped (optional); Nonstick cooking spray; 6 flour tortillas, 6-inch size

Recipe GLPR6dc77a426ac19e

Main Course

70 min

212 cal

Servings: 6

Oven

Stovetop

Hearty and flavorful veggie burgers made from corn, cornmeal, rice, and sautéed vegetables. These patties are pan-seared and oven-baked, then served warm in toasted flour tortillas with your favorite toppings.

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Ingredients

1 can (15 ounces) low-sodium whole kernel corn, drained and finely chopped

1/2 cup cornmeal

1/2 cup onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup cooked white rice

1/4 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon jalapeño peppers, seeds removed and finely chopped (optional)

Nonstick cooking spray

6 flour tortillas, 6-inch size

Directions

Drain the canned corn and finely chop it. In a large mixing bowl, combine the chopped corn with the cornmeal and stir to blend.
Add the finely chopped onion, green bell pepper, cooked white rice, chili powder, salt, and black pepper to the bowl. Mix all ingredients thoroughly until well combined.
If using jalapeño peppers, remove the seeds carefully and finely chop them, then fold into the mixture.
Divide the mixture into 6 equal portions. Form each portion into a patty approximately 1/2 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate for at least 1 hour to help them firm up.
Preheat the oven to 350°F. Remove the chilled patties from the refrigerator and lightly coat both sides with nonstick cooking spray.
Heat a large skillet over medium-high heat. Working in batches if needed, carefully place the patties in the pan and sear for 3 to 4 minutes on each side until golden brown.
Transfer the seared patties to a baking sheet and bake in the preheated oven for 10 minutes until heated through and slightly firm.
While the patties are baking, place the flour tortillas on a separate baking sheet and toast in the oven for 8 minutes until lightly warmed and pliable.
Remove the patties and tortillas from the oven. Place one warm patty on the lower half of each toasted tortilla and fold the tortilla over to serve as a warm wrap. Serve immediately with your choice of toppings such as lettuce, tomato, avocado, or salsa.

Comments

Grocery List Plus Editorial Staff4.25

These corn-and-rice patties are made from pantry staples available at any Charlotte-area grocer, with no special trips required. The 70-minute time is honest for forming and pan-frying, though you'll want to chill the mixture beforehand to help the patties hold shape, adding 30 minutes if starting from scratch. Cost per serving runs about $1.50—low, with white rice and canned corn doing the heavy lifting—but serving them in tortillas instead of buns is a quirk that works better as a casual weeknight side than as a stand-alone main. The patties reheat well and freeze raw, which is the real strength here for a family that wants a meatless option in rotation.