Rice Burger with Avocado

Ingredients

• 125 g Basmati natural rice
• Salt
• 1 Red Onion
• 140 g corn (drained weight; canned)
• 1 yellow bell pepper
• 20 g chives (1 bunch)
• 20 g Parsley (1 bunch)
• 3 sprigs thyme
• 2 Eggs
• Pepper
• nutmeg
• 1 tbsp spelt whole‑grain flour
• 2 tbsp Rapeseed oil
• 1 ripe tomato
• 1 Avocado
• 2 tbsp daikon arugula
• 4 whole‑grain hamburger buns

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of salted water according to package instructions.

2. 2.

   Meanwhile, peel and finely chop the onion. Drain the corn. Wash, trim and dice the bell pepper. Rinse and dry the chives, parsley and thyme; cut the chives into rings, pluck the leaves from the stems, and finely chop the parsley.

3. 3.

   Drain the cooked rice in a sieve, let it cool. Mix the rice with corn, onion and bell‑pepper cubes. Add the eggs, half of the chives, parsley and thyme, and combine with the rice mixture. Season with salt, pepper and freshly grated nutmeg.

4. 4.

   Shape the mixture into four patties and fry them one after another. Heat the oil in a pan. Place the patties and cook over medium heat for 4–5 minutes per side until golden brown.

5. 5.

   Wash the tomato, cut off the stem end and slice it. Halve the avocado, remove the pit and cut the flesh into wedges. Wash and drain the arugula.

6. 6.

   Slice the buns, toast them, spread daikon arugula on the bottom halves, add a patty, place a tomato slice and a few avocado wedges on top. Sprinkle with the remaining chives, cover with the top bun and serve immediately.