Rice and Bean Burger with Original Salsa Recipe
Tender, hearty cutlets of rice and beans will surprise you with their taste. I recommend everyone to try them – very tasty!
Servings Prep Time
6 5minutes
Cook Time
45minutes
Servings Prep Time
6 5minutes
Cook Time
45minutes
Ingredients
For burgers:
For salsa:
Instructions
  1. 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.
  2. Open a can of canned beans, flip it into a colander to drain excess liquid.
  3. Squeeze out the lemon juice.
  4. Pour lemon juice over the beans.
  5. Add the tahini paste and mash everything into a puree.
  6. Wash and peel the carrots. Grate on a fine grater.
  7. In a bowl, mix the rice and carrots.
  8. Peel the onion and cut into small cubes.
  9. Add onion and bean puree to the rice-carrot mass. Salt and pepper. Mix everything and knead again.
  10. 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.
  11. While the burgers are baking, prepare cucumber-pineapple salsa. Wash the cucumbers, dry them and cut them into cubes.
  12. In a bowl, mix the sliced cucumbers and pineapples.
  13. Add the tahini paste and lemon juice.
  14. Rinse the mint leaves in cold boiled water. Dry it well. And finely chop.
  15. Add mint to the cucumber mass. Add salt and pepper to taste. Mix everything thoroughly. Put it in the refrigerator.
  16. Serve burgers with cold salsa. Or pineapple rings. Enjoy your meal!
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