1 cup short-grain brown rice
1 1/2 Tablespoon olive oil
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
3/4 cup fresh corn kernels (I used frozen)
1 chipotle chile in adobo sauce, minced, plus 2 tsp. sauce
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/3 cup yellow cornmeal
1/2 cup chopped cilantro
1 1/2 Tablespoon fresh lime juice
3/4 tsp. lime zest
Bring rice and 3 cups water to a boil in medium saucepan. Reduce heat to low, cover and simmer 40 minutes, or until water is absorbed and rice is tender.
Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Saute´ 2 minutes, then reduce heat to low. Cover, and cook 15 minutes, or until vegetables are tender, stirring once or twice. Whisk 1/2 cup water with cornmeal in bowl. Add to skillet mixture, cover, and cook on low 10 minutes more, stirring once or twice (mixtgure will feel like thick cornmeal mush).
Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Regrigerate 30 minutes. ( I put them on parchment paper on a baking sheet).
Prepare charcoal fire or gas grill for medium heat. Brush burgers and grill rack with olive oil (You do not have to use much) Grill 7 minutes per side, or until crusty on the outside. If adding cheese, top burgers during the last 3 minutes of grilling. (I baked my burgers in a 400° oven and turned them after 7 minutes.)
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