Recipe

Beef and brown rice burgers with mustard aioli

This clever burger recipe sees breadcrumbs swapped for nutrient-dense brown rice to create tasty beef patties. Layer with beetroot and mustard aioli, then serve with kumara chips for a delicious family meal

Feb 18, 2018 9:20pm
By Sarah Murphy
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 2 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 teaspoon smoked paprika
  • 500 gram lean beef mince
  • 250 gram packet microwave brown rice
  • 1/2 cup aioli
  • 2 tablespoon Dijon mustard
  • 4 brioche rolls, split, toasted
  • 60 gram baby rocket
  • 2 tomatoes, sliced
  • 250 gram packet cooked beetroot, sliced
  • kumara chips to serve (see recipe tip)

Method

  • 1
    In a large frying pan, heat half the oil on medium. Sauté onion for 2-3 minutes until tender. Add garlic and paprika, cooking for 1 minute. Set aside to cool.
  • 2
    In a food processor, pulse mince, rice, onion mixture and seasonings until combined. Form into four even-sized patties. Place on a tray and chill until required.
  • 3
    In a large nonstick frying pan, heat remaining oil on high. Cook patties for 3 minutes each side until cooked through. Drain on a paper towel, then set aside, loosely covered with foil.
  • 4
    Spread a little combined aioli and Dijon over each roll base. Top with rocket, tomato, beetroot, patties and more aioli. Top with lids. Serve with kumara chips.

Notes

Deep-fry mandolin slices of kumara for 5 minutes, then drain.

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