Grilled Tex Mex Veggie Burgers Recipes

TEX-MEX VEGGIE BURGERS

Tex-Mex Veggie Burgers image

Categories Sandwich Herb Pepper Rice Vegetable Vegetarian Corn Summer Grill/Barbecue Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 14

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 jalapeño 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

Steps:

Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 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 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-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, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

GRILLED TEX-MEX VEGGIE BURGERS

Grilled Tex-Mex Veggie Burgers image

Enhance frozen veggie burgers with a quick-to-fix corn salsa that has a bit of a kick!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1/2 cup frozen whole kernel corn (from 12 oz bag)
1/4 cup finely chopped red bell pepper
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 frozen vegetable burgers
2 whole wheat pita breads (6 inch), cut in half to form pockets
2 tablespoons reduced-fat sour cream

Steps:

Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low. Cook about 5 minutes or until vegetables are crisp-tender.
Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through.
Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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