- 100 grams of brown rice
- 1 tablespoon of olive oil
- 250 grams of chestnut mushrooms, quartered
- 1 onion, finely chopped
- 10 sun-dried tomatoes
- 1 jar of vegetable pesto (e.g. AH organic)
- pepper to taste
- 200 grams of flour or meal
PreparationCook the rice according to the instructions on the package and let it cool. (Or take 300 grams of cooked rice.)
Heat the oil in a frying pan and fry the mushrooms with the onion for 5 minutes. Then turn off the heat. Place the tomatoes in the food processor and grind finely. Add the rice, mushrooms, onion and pesto with some pepper to taste and grind until a fine mixture.
Place the burger mixture in a mixing bowl and add the flour little by little. You need enough to form nice burgers, this just depends on how moist your mixture is. Let the burger mixture rest in the refrigerator for 20 minutes.
Preheat the oven to 180 degrees and put baking paper on a baking tray. Form the mixture into 8 patties and bake for 15 minutes. Then turn them over and bake for another 15 minutes. Enjoy your meal!
Tip: Serve these pesto burgers with steamed broccoli and baked potatoes with rosemary, for example.