So this is what I made with some of the leftover risotto from the other day!
As I’ve mentioned before, I do like to make something silly to have on sandwiches for lunch at work on a Friday…
The burgers are golden and crisp on the outside, and lovely and gooey inside (particularly if you put a little melty vegan cheese in as I did…), although to be honest they’d have been great without.
They’re super easy to make, and certainly one of the most delicious, indulgent dishes I’ve ever made with leftovers!
makes 4 burgers
200 g risotto, cold (about a third of the quantity given in this recipe)
100 g gluten free breadcrumbs, or polenta
4 small pieces of melty vegan cheese, optional
3 tbsp oil
Tip the breadcrumbs onto a plate ready for coating the burgers. You won’t need all of them, but it’s difficult to get an even coating without plenty on the plate.
Divide the risotto into four, and squash each portion together to make a burger shape. Take a little time with this, they are liable to fall apart if you haven’t been firm enough with them. Carefully push the cheese in to the middle, if using.
Lay each burger into the breadcrumbs and turn a couple of times, pressing down gently, to ensure they’re well coated.
Heat 2 tbsp of the oil in a frying pan on a medium low heat. Add the burgers to the pan and cook for about 8 minutes until the first side is golden and crisp. Add the rest of the oil to the pan, if needed, and gently flip the burgers. Cook for a further 8 minutes or so. It’s important to keep the heat fairly low so that the breadcrumbs crisp up evenly while the middle is heating through.