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Vegetarian Riceburger

Since we are healthy diet advocates, we have the following proposition for you today. It’s a burger, but with a few honorable twists. First the bun is made entirely from rice. Next, there is no meat involved here, because we have replaced it with a few sauteed veggies, spiced up with spicy sriracha sauce. It’s definitely healthier than a regular burger, so why not try it for tonight?
Vegetarian Riceburger
Since we are healthy diet advocates, we have the following proposition for you today. It’s a burger, but with a few honorable twists. First the bun is made entirely from rice. Next, there is no meat involved here, because we have replaced it with a few sauteed veggies, spiced up with spicy sriracha sauce. It’s definitely healthier than a regular burger, so why not try it for tonight?

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Ingredients

2 tablespoons of vegetable oil
¼ red bell pepper, thinly sliced
¼ yellow bell pepper, thinly sliced
0.25 green bell pepper, thinly sliced
1 spring onion, thinly sliced
½ avocado, small dices
1 tablespoon soy sauce
1 tablespoon white wine vinegar
7 ounces of sushi rice, cooked
sriracha sauce

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the bell pepper and spring onion.

3
Done

Cook everything for 2-3 minutes, until softened.

4
Done

Separately, add the diced avocado in a bowl. Mix it with soy sauce and vinegar.

5
Done

Shape the sushi rice into 2 separate patties, around 1.8 ounces (50 grams) each.

6
Done

Heat the vegetable oil in a skillet over medium heat. Add the patties and cook them for 1 minute per side. Add a touch of soy sauce.

7
Done

Now start assembling the burger. Grab one of the rice patties and place it on a wooden board. Top it with the diced avocado, sauteed veggies, and sriracha sauce.

8
Done

Top it with the second patty and press down on it.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

623 kcal
Calories
44 g
Carbs
7 g
Protein
49 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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