No longer just a side dish, it’s time for rice to take centre stage on your plate. Start with these rice and red kidney bean burgers!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper
For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed
To serve
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced

METHOD
For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray
For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

The best part about rice? There are so many different kinds you can use and all with varying benefits. We used basmati rice for this whole roast butternut with vegetarian stuffing.

The post Rice and red kidney bean burgers with cucumber-garlic yoghurt appeared first on MyKitchen.

There’s no meat here, only delicious green vegetarian burgers that are super quick to fire up on the braai for all your meat-free friends.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the veggie patties
1 tbsp vegetable oil
½ onion, finely chopped
250 g peas, cooked
½ cup sweet-potato purée
2 tbsp flour
2 tbsp breadcrumbs
1 tsp garlic powder
To assemble
4 eggs, fried
4 hamburger buns, sliced and toasted
Rocket
Kimchi

METHOD
For the veggie patties
1. Heat the oil and fry the onion until golden.
2. Mix the onion, peas, sweet potato, flour, breadcrumbs, garlic, salt and pepper. Form four patties.
3. Using a fireproof pan to stop the patties falling apart, braai for 5 minutes per side.
To assemble
1. Place the rocket on the buns. Top with a veggie patty, kimchi and an egg.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Next time switch it up with the caprese brinjal burgers.

The post Green vegetarian burgers with kimchi and eggs appeared first on MyKitchen.

Whether you’re looking for a great veggie burger option or are just keen to try something new, our black bean burgers should be at the top of your list. We made the patties from black beans because their rich, earthy flavour mimics that of meat. If you can’t find any, red kidney beans will also do the trick!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the patties
2 × 400g tin black beans
2 cups breadcrumbs
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 egg
2 tbsp chopped coriander
Salt and pepper
Chilli, chopped, to taste
Olive oil, to fry
For the salsa
200g mixed cherry tomatoes, chopped
½ red onion, peeled and chopped
1 avocado, peeled
½ cup sour cream
Juice of 1 lime
4 hamburger rolls, to serve

METHOD
1. Crush the beans with a fork. Combine with breadcrumbs, onion, garlic, egg, coriander,  salt, pepper and chilli.
2. Shape into 4 patties. Place in the fridge for 20 minutes.
3. Heat oil over medium heat and fry patties for 8 minutes on both sides.
4. To make the salsa, combine the tomatoes and red onion.
5. Mash the avo and mix it with sour cream and lime juice. Season with salt and pepper.
6. Serve the bean burgers on rolls, with salsa and avo cream.

The post Black bean burgers appeared first on MyKitchen.

Because who doesn’t love a mushroom burger? Take it up a level by adding pickled cucumbers and your very own home-made fruity chutney.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the mushroom burger
80g butter
50g portobello mushrooms, roughly chopped
5 sprigs thyme, chopped
2 cloves garlic, finely grated
Handful parsley, chopped
1 tsp ground coriander
½ cup breadcrumbs
1 egg, lightly whisked
Salt and black pepper
For the pickled cucumber
½ cup rice vinegar
½ cup dry white wine
½ cup hanepoot
1 cucumber, cut into 2 cm-thick sticks
For the chutney
3 red peppers, deseeded and roughly chopped
3 nectarines, chopped
50 ml red wine vinegar
50g brown sugar
Salt and black pepper
50 ml olive oil
1 tsp turmeric
To serve
2 tbsp olive oil
300g paneer, sliced
6 pretzel rolls
200g baby salad leaves

METHOD
For the mushroom burger
1. Heat half the butter and olive oil over high heat and sauté the mushrooms until golden. Add the thyme and garlic, and cook for 1 minute.
2. Place the mushrooms in a bowl and mix in the parsley, coriander, breadcrumbs and egg. Season.
3. Use your hands to shape the mixture into medium-sized burger patties. Heat the rest of the butter and oil in pan and fry the patties until golden on either side.
For the pickled cucumber
1. Pour all liquid ingredients in a pot and bring to the boil. Place the cucumber into the hot pickle. Set aside until cool, then drain on paper towel.
For the chutney
1. Place all the ingredients in a large pot over medium heat. Add 1 cup water and stir gently every 5–8 minutes. Be careful not to overstir or the consistency will be too smooth.
To serve
1. Heat the olive oil in a pan over high heat and fry the paneer slices for 3 minutes on each side.
2. Toast the pretzel buns in a hot oven until crispy. Top with chutney, followed by the burger patty, paneer and baby leaves. Serve with pickled cucumbers on the side.

The post Mushroom burger with red pepper and nectarine chutney appeared first on MyKitchen.