Ingredients
For burgers:
- 450 gram Beans
- 150 gram Rice
- 3 tablespoons Lemon juice
- 2 tablespoons Tahini paste
- 200 gram Carrots
- 20 gram Onion
- 1 tablespoon Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
For salsa:
- 100 gram Pineapple
- 1 tablespoon Tahini paste
- 2 pieces Cucumber
- 2 teaspoon Lemon juice
- 10 gram Mint
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
- Dip the rice in cooking bags into boiling water. Cook until tender, about 12 minutes. Then put the rice from the bags into a bowl. Add a spoonful of olive oil and stir.
- Open a can of canned beans, flip it into a colander to drain excess liquid.
- Squeeze out the lemon juice.
- Pour lemon juice over the beans.
- Add the tahini paste and mash everything into a puree.
- Wash and peel the carrots. Grate on a fine grater.
- In a bowl, mix the rice and carrots.
- Peel the onion and cut into small cubes.
- Add onion and bean puree to the rice-carrot mass. Salt and pepper. Mix everything and knead again.
- Cover the baking sheet with baking paper, grease with vegetable oil. Form the cutlets and put them on a baking sheet. We send it to a preheated oven (175 degrees). Bake for 20-30 minutes. Remove from the oven and allow to cool slightly.
- While the burgers are baking, prepare cucumber-pineapple salsa. Wash the cucumbers, dry them and cut them into cubes.
- In a bowl, mix the sliced cucumbers and pineapples.
- Add the tahini paste and lemon juice.
- Rinse the mint leaves in cold boiled water. Dry it well. And finely chop.
- Add mint to the cucumber mass. Add salt and pepper to taste. Mix everything thoroughly. Put it in the refrigerator.
- Serve burgers with cold salsa. Or pineapple rings. Enjoy your meal!