 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Ingredients:
3 tablespoon(s) olive oil, divided |
1 teaspoon(s) ground cumin |
1 medium yellow onion, diced |
1 red bell pepper, cored and diced |
1/2 cup(s) corn kernels, fresh or frozen |
1 cup(s) cooked brown rice |
1 cup(s) quick oats, lightly toasted |
1 15-ounce can(s) pumpkin or squash puree |
2 tablespoon(s) chopped fresh cilantro or parsley |
1 tablespoon(s) balsamic vinegar |
pinch cayenne pepper |
1 teaspoon(s) salt |
1/2 teaspoon(s) ground black pepper |
6 burger buns or large rolls |
Directions:
1. In a medium skillet over medium-high, heat 1 tablespoon of the oil. Add the cumin and onion and sauté until the onions soften and begin to brown, about 5 minutes. Add the red pepper and corn kernels and sauté until just tender, about 3 to 4 minutes.
2. 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.
3. 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.
|
|