PAN-FRIED VEGGIE BURGERS

8 ounces Monterey Jack cheese, chilled
3 firm Roma tomatoes, cored
2 large cloves garlic
1/4 small red onion, cut into 1-inch pieces
1/4 medium green bell pepper, cut into 1-inch pieces
1 (15 oz.) can pinto or kidney beans, well drained
1 (8 3/4 oz.) can whole kernel corn, drained
2 cups cooked brown rice (not instant)
1/3 cup dry bread crumbs
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 to 2 tablespoons olive oil
1 to 2 tablespoons butter or margarine
FOR SERVING (OPTIONAL):
whole wheat sandwich buns or pita pockets
tomato slices
leaf lettuce
mayonnaise
mustard

Position 2 mm slicing disc in work bowl. Add cheese. Process to slice. Remove and set aside.

Add tomatoes. Process to slice. Remove and set aside.

Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through the feed tube. Process until finely chopped, 5 to 8 seconds.

Add onion and bell pepper. Pulse 3 to 5 times, about 2 seconds each time, or until chopped.

Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties (about 1/3 cup each).

In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches, if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each patty with cheese. Reduce heat to medium-low. Cook 5 to 6 minutes, or until patties are golden brown and cheese is melted.

If desired, serve with whole wheat sandwich buns or pita pockets, tomato slices, leaf lettuce, mayonnaise, and mustard.

Yield: 8 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual