Difficutly: moderate
Time: 30 Min
Portion: 6 servings
Ingredients:
– 3 tablespoons olive oil, divided
– 1 teaspoon ground cumin
– 1 medium yellow onion, diced
– 1 red bell pepper, cored and diced
– 1/2 cup corn kernels, fresh or frozen
– 1 cup cooked brown rice
– 1 cup quick oats, lightly toasted
– 15-ounce can pumpkin or squash puree
– 2 tablespoons chopped fresh cilantro or parsley
– 1 tablespoon balsamic vinegar
– Pinch cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
– 6 burger buns or large rolls
Directions:
To toast the oats, place them in a dry skillet over medium heat. Stir constantly for 2 to 3 minutes. Alternatively, spread them evenly over a baking sheet and toast at 350 F for 5 minutes. In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Add the cumin and onion and saute until the onions soften and begin to brown about 5 minutes. Add the red pepper and corn kernels and saute until just tender, about 3 to 4 minutes. Transfer the mixture to a medium bowl and cool for 5 minutes. Add the rice, oats, pumpkin, cilantro, balsamic vinegar, cayenne, salt and pepper. Stir to combine. Form the mixture into 6 patties. Heat the remaining olive oil in a large skillet over medium-high. Add the patties to the skillet, in batches if needed, and brown for 3 minutes per side. Serve on buns with preferred condiments.