Ingredients:-

FOR THE BURGER

• 250g Rice, cooked and cooled
• 125g courgette, coarsely grated
• 75g feta, crumbled
• 3 tbsp Parmigiano Reggiano or Gran Moravia vegetarian hard cheese, grated
• 75g fresh breadcrumbs
• 50g plain flour
• 2 medium Eggs, beaten
• ½ x 25g pack basil, chopped

TO SERVE

• 4 brioche burger buns
• 1 Tomato, sliced
• ½ small red onion, sliced
• 25g rocket leaves
• ½ x 150g tub fresh mayonnaise
• 1-2 tsp rose harissa

Method:-

• Prepare and light the barbecue or preheat a griddle.
• In a large bowl mix all the burger ingredients together and season well. With damp hands, shape the mixture into 4 burgers and chill for 1 hour or until ready to cook.
• Place the burgers on greased foil and cook over a hot barbecue for 3-4 minutes each side then finish over the flames for 1-2 minutes until golden.
• Serve in toasted brioche burger buns topped with tomato, red onion, rocket leaves and fresh mayonnaise swirled with rose harissa.