Mega Veggie Burger
This is inspired by a couple of friends of mine who love burgers!!!!! And, being Bondi Baker, we have, of course (!), put a bit of a healthy spin on the recipe, culminating in one delicious, scrumptious meal, full of nourishing ingredients. And, in an extra twist, the filling is centred around a healthy rice ball. You can mix up the ingredients according to your own personal taste, or what you have in the fridge. Lotsa love, BB xxx
2 1/2 cups vegetable broth
7 ounces arborio rice
2/3 cup white wine
1 crushed garlic
1 bowl olive oil
1 bowl rice milk
1 bowl gluten free breadcrumbs
Other filling ingredients (adapt quanitties according to your servings)
Gluten free buns
The Bondi Baker Method
Step 1- Chop up the garlic and onion finely. Add to a large skillet with a touch of oil. Cook on a medium heat until the onion is translucent. Add all of the arborio rice at once, along with the white wine and rosemary. Let the rice soak up a bit of the wine before adding 1/4 of the broth.Then let the rice soak up most of the broth before adding another 1/4 of the broth. Repeat until the rice is cooked and all or most of the broth has been used. Since we are making arancini out of the risotto, cook it a little longer than you usually would. This will make the risotto more dry and better for the arancini. Transfer to the fridge to cool completely.
Step 2- When the risotto has cooled completely, it’s time to roll it into balls. Set up your little frying station and dunk the risotto balls in the flour, then the milk, then the breadcrumbs and then the oil. Fry for 30-60 seconds a few at a time. Dry off on paper towel.
Step 3- Finally, assemble your burger. Spread some macadamia butter on the buns, be generous! Then top with lettuce, the rice ball, and remaining fillings. Finally, add a dollop of chutney to the lid of the bun, and get ready to eat and enjoy!