A clever take on the veggie burger with the inventive use of rice paper for lighter alternative to a conventional bun. The Naked Burger Rolls are kindly shared with us by Khyati’s Kitchen.
350g Butter beans, drained
3 chopped/grated medium carrots
1 chopped red onion
½ chopped courgette, small cubes
1 crushed clove of garlic
4 tbsp of polenta
½ lemon worth of juice
2 tsp cayenne pepper
1 tsp salt
2 ½ tbsp Mellow Yellow Rapeseed Oil
Put the butter beans and the rapeseed oil in a big mixing bowl and using a masher, mash the butter beans till they are smooth. Add the carrots, onion, courgette, garlic, cayenne pepper, salt and lemon juice to the mixing bowl and mash all the ingredients together for until all the ingredients are evenly distributed. Taste the mixture to make sure there is enough for flavour you, if not I’d suggest adding more lemon juice and cayenne pepper as the flavour may be less once it is baked. Add the polenta to the mixture (This is to help bind the ingredients together).
Roll the mixture into burgers, approximately 5cm in diameter. Pop the burgers in the oven at 180°C for 20 minutes on greaseproof paper, flip the burgers half way through to cook evenly.
Making the naked burger rolls...
Once the burgers are cooked, let them cool for 5 minutes
Get your rice sheet and soak it through in cold water on either side
Pop the sheet on a plate and start topping it in the centre. I started with the lettuce, burgers, guacamole and then the salsa
fold either side towards the centre and then the other sides (It’ll be almost square shaped). Repeat this for all the burgers and VOILA!
Delicious served with guacamole and salsa.