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🍽️ Rice Patty Burgers with Avocado

436 kcal · 30 min · 4 servings

Ingredients

• 125 g Basmati brown rice
• salt
• 1 red onion
• 140 g corn (drained weight; can)
• 1 yellow bell pepper
• 20 g chives (1 bunch)
• 20 g parsley (1 bunch)
• 3 sprigs thyme
• 2 eggs
• pepper
• nutmeg
• 1 tbsp spelt wholemeal flour
• 2 tbsp rapeseed oil
• 1 beef tomato
• 1 avocado
• 2 tbsp daikon cress
• 4 wholemeal hamburger buns

Instructions

1. 1. Cook the rice in two and a half times the amount of salted water, exactly according to the package instructions.
2. 2. Peel the onion and chop it finely.
3. 3. Drain the corn.
4. 4. Wash the bell pepper, remove the core, and cut it into small cubes.
5. 5. Wash the chives, parsley, and thyme, and shake them dry.
6. 6. Cut the chives into small rings.
7. 7. Pluck the leaves from the parsley and thyme stems.
8. 8. Finely chop the parsley leaves.
9. 9. Pour the cooked rice into a colander, let it drain and cool.
10. 10. Mix the corn, onions, and bell pepper cubes with the rice.
11. 11. Add the eggs, half of the chives, parsley, and thyme, and mix everything well with the rice mixture.
12. 12. Season with salt, pepper, and freshly grated nutmeg.
13. 13. Shape the mixture into four patties (patties are flat, round meat or vegetable cakes).
14. 14. Heat the oil in a pan.
15. 15. Fry the patties one by one over medium heat for 4 to 5 minutes per side until golden brown.
16. 16. Wash the tomato, cut out the stem area in a wedge shape, and slice it.
17. 17. Cut the avocado in half, remove the pit, and slice the flesh into wedges.
18. 18. Wash the cress and let it drain.
19. 19. Slice the burger buns, toast them, and top with the cress and patties.
20. 20. Place one tomato slice on each and add some avocado wedges.
21. 21. Sprinkle with the remaining chives, put the top bun on, and serve immediately.

Nutrition per serving

• kcal: 436
• Protein: 16 g · Fett/Fat: 17 g · Carbs: 53 g