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recipesvibrant

" Hot Tamale" Burgers

4.5 · 2 reviewsRecipe card by Skippy BWEditorial by recipesvibrant · Updated October 15, 2026
RiceVegan< 60 Mins
" Hot Tamale" Burgers

Total time

60 min

Servings

8

Calories

165.3

Category

Brown Rice

These Hot Tamale Burgers transform earthy brown rice into a smoky, southwest-inspired patty with a satisfying cornmeal crust. Perfect for backyard barbecues, this recipe offers a hearty, flavor-packed vegan option that stands up beautifully to the grill.

Ingredients

Makes 8 servings

  • 1 olive oil
  • 1 1/2 onion
  • 1 red bell pepper
  • 1 corn kernel
  • 3/4 chipotle chile in adobo
  • 1 garlic cloves
  • 2 ground cumin
  • 1 yellow cornmeal
  • 1/3 masa harina
  • 1/2 cilantro
  • 1 1/2 fresh lime juice
  • 3/4 lime zest

Method

  1. Bring rice and 3 cups water to a boil in medium sauce pan. Reduce heat to low, cover and simmer 40 minutes or until water is absorbed by rice.

  2. Meanwhile, heat oil in large skillet over medium heat. Add onion, bell pepper, corn, chipotle, adobo sauce, garlic, cumin and salt. Sauté 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 cornmeal in bowl add to skillet mixture and cover and cook on low for 10 minutes more. Stirring once or twice (mixture will feel like thick cornmeal slush).

  3. Remove from heat, and stir in hot rice, cilantro, lime juice and zest. Cool 20 minutes. Wet hands and shape mixture into 8 burgers. Refrigerate 30 minutes.

  4. Prepare grill to medium heat. Brush burgers and grill rack with olive oil. Grill 7 minutes per side or until crusty on the outside.

Cook's notes

  • Ensure your brown rice is cooked until very tender, as it acts as the primary binder for the burger texture.
  • Cooling the mixture for the full 20 minutes before shaping is essential; it allows the masa harina and cornmeal to hydrate and firm up, preventing the burgers from falling apart on the grill.
  • Keep a bowl of water nearby when shaping the patties; wet hands are the secret to handling this sticky, corn-heavy dough without making a mess.
  • Use a fine-mesh grill grate or a cast-iron skillet on the grill if you are worried about the patties sticking during the initial crust-forming stage.

Easy swaps

  • Instead of Red bell pepper, use Roasted poblano pepperAdds a deeper, earthier heat that complements the chipotle better than standard bell peppers.
  • Instead of Masa harina, use Fine cornmealIf you don't have masa on hand, additional cornmeal provides the necessary structure, though the authentic tortilla-like flavor will be milder.
  • Instead of Cilantro, use Flat-leaf parsleyUse this if you prefer a less pungent herb profile while maintaining a fresh, bright green finish.
  • Instead of Olive oil, use Avocado oilIdeal for grilling due to its higher smoke point, ensuring your burgers char nicely without the oil burning.

Frequently asked

Can I bake these instead of using a grill?

Yes, bake at 400°F (200°C) on a parchment-lined tray for 20-25 minutes, flipping halfway through to ensure an even crust.

Why does my burger mixture feel like 'slush'?

The cornmeal and masa harina need time to absorb the moisture from the vegetables and lime juice; the cooling period is when the mixture transitions from slushy to moldable.

Are these burgers spicy?

The chipotle in adobo provides a moderate, smoky heat; for a milder burger, reduce the chipotle to 1/4 teaspoon, or increase it if you prefer extra spice.

Can I use white rice instead of brown?

While brown rice provides a better nutritional chew and holds the patty structure together, short-grain white rice can be used if you cook it until it is slightly overcooked and sticky.

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