Brown Rice Burgers

Photo from Food & Wine

I mainly did the mises en place for this recipe and my dad fried them, but the recipe was super simple anyway. I looked up and made our own Mexican Spice Mix because we didn't have chipotle sauce or whatever it needed. 
They came out big and far and I absolutely loved them. They tasted great in burger buns with some mustard and mayonnaise, but I would love to try some other fillings. Maybe some cooked tomatoes, like the ones used in an Indian tomato masala (except this time Mexican spices)?

Brown Rice Burgers
By Grace Parisi from Food & Wine

Time: 30 mins
Servings: 4

1. 1 packed cup cooked brown rice (8 1/2 ounces), warmed
2. 1/2 cup shredded Monterey Jack cheese
3. 1 chipotle in adobo
4. Kosher salt
5. 1 large poblano chile (about 5 ounces), seeded and finely chopped
6. 2 scallions, thinly sliced
7. 1/2 cup frozen peas, thawed
8. 1/4 cup salted roasted pumpkin seeds (pepitas)
9. Vegetable oil, for brushing
10. Warmed pocket pitas, lettuce, tomato slices, sour cream and salsa, for serving

1. In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of salt until slightly pasty. Add the poblano, scallions, peas and pumpkin seeds and pulse until the vegetables are coarsely chopped. Transfer the mixture to a bowl and knead in the remaining rice. Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.
2. Preheat a grill pan or nonstick skillet. Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes. Carefully flip them and grill until heated through and golden, about 5 minutes longer. Stuff the burgers into the pitas with lettuce, tomato slices, sour cream and salsa.