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These cheese and rice burgers are another very old favourite recipe from one of my first veggie cookbooks that I talked about in the leek, potato and coriander bake post.  This one’s from “The Seasonal Vegetarian” by Sarah Bounds.  It’s an unusual idea but it works really well; the combination of cheese and rice makes a tasty and indulgent burger.

The original recipe suggests Cheddar with onion and herbs which you can get in most supermarkets.  I was a bit uncertain about the idea of flavoured cheese and when I first made them I used regular Cheddar and added finely chopped onion and herbs.  However, the flavoured cheeses tend to have a slightly ‘squidgier’ texture than normal Cheddar which helps the burgers stick together. 

Making cheese and rice burgers

Last time I made them I used Cheddar with jalapenos, labelled as Mexican Cheddar in most supermarkets.  It’s surprisingly spicy and gave the burgers a good chilli kick.

Mexican cheese

You can serve these rice burgers in the traditional way, in a bun, but they’re also good with pitta bread and salad.

Cheese And Rice Burgers
Yields 4
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Ingredients
  1. 75g Cheddar cheese with onion and herbs or Mexican Cheddar
  2. 75g long-grain brown rice, cooked and cooled
  3. 1/2 tsp English mustard
  4. 1 egg (might not be needed)
  5. Oil for frying
Instructions
  1. Mix the rice, grated cheese and mustard in a bowl.
  2. Give it a good stir and if it doesn't seem to be sticking together add enough egg to bind it.
  3. Shape into 4 burgers, either with a burger press or by hand, and chill in the fridge for 10 minutes.
  4. Heat the oil in a frying pan over a medium heat.
  5. Fry the burgers gently for 4-5 minutes on each side so that the cheese melts helping to hold them together as you turn them.
  6. Before serving, remove any excess oil with kitchen paper.
Adapted from The Seasonal Vegetarian by Sarah Bounds
Adapted from The Seasonal Vegetarian by Sarah Bounds
Cheese and Chickpeas http://cheeseandchickpeas.com/