Cereal and Red Rice Burgers with Avocado Hummus
Category: Main Dishes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cereal mix | 180g |
| Bread crumbs | 100g |
| Parmigiano Reggiano DOP | 50g |
| Eggs | 2 |
| Chives | To taste |
| Thyme | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Avocado | 1 |
| Tahini | 5g |
| Extra virgin olive oil | 50g |
| Lemon juice | ½ |
| Parsley | To taste |
| Tomatoes (Roma) | 2 |
| Potatoes | 2 |
| Coriander seeds | ½ |
| Rosemary | 2 sprigs |
Instructions
-
Cook the Grain and Rice Mix
Start by cooking the cereal mix and red rice in salted boiling water according to the instructions on the packaging. Once cooked, drain and set aside to cool completely. -
Prepare the Potatoes
Wash and peel the potatoes, then cut them into wedges. Place the potatoes on a baking sheet lined with parchment paper. Season them with coriander seeds, olive oil, salt, pepper, and rosemary. Toss to coat evenly and bake in a preheated static oven at 220°C (430°F) for about 40 minutes, or until golden and crispy. Once done, remove from the oven and let them cool. -
-
Prepare the Avocado Hummus
While the potatoes are baking, prepare the avocado hummus. Cut the avocado in half, remove the pit, and scoop out the flesh using a spoon. Place the avocado in a tall, narrow glass or bowl. Add olive oil, tahini, and the juice of half a lemon. Use an immersion blender to blend until smooth and creamy. -
Make the Burger Patties
Once the grain and rice mixture is completely cooled, move to the next step. In a large mixing bowl, combine the cooled cereal and rice with chopped chives, thyme leaves, eggs, bread crumbs, Parmigiano Reggiano, salt, and pepper. Mix well to incorporate all ingredients into a cohesive dough. -
Shape the Burgers
Place a 10 cm (about 4-inch) round cookie cutter on a tray lined with parchment paper. Fill the cutter with about 2 tablespoons of the cereal mixture and press down with the back of a spoon to compact it. Carefully remove the cookie cutter and repeat the process to form a total of 6 burger patties. Refrigerate the patties to chill before cooking. -
Prepare the Tomato and Potato Salad
Wash the tomatoes and dice them into small cubes, removing any seeds. Once the potatoes have cooled, cut them into bite-sized pieces and combine with the diced tomatoes in a large bowl. Set aside. -
Cook the Burgers
Heat a little olive oil in a skillet over medium heat. Cook the cereal and rice burgers for 3-4 minutes per side, until golden brown and crispy on the outside. -
Serve the Dish
To serve, place each burger on a plate, adding a generous dollop of the avocado hummus on top. Spoon some of the potato and tomato salad alongside the burger. Garnish with fresh parsley for a bright, herbaceous finish.
Enjoy these delicious, light, and satisfying cereal and red rice burgers paired with creamy avocado hummus and a refreshing potato-tomato salad. Perfect for a wholesome lunch or dinner with family and friends!
