How to make barger

Vegetarian chilli burger with garlic ‘mayo’ It might feel a bit odd to knead the burger mixture with your hands, but it will come together much better than if you use a spoon. If you need to cook some thesome rice first, wash 75g basmati rice under the cold tap until it runs clear, then leave to soak in warm water for 10 minutes. Drain, put in a pan, cover with plenty of cold water and bring to a boil on a medium heat. Turn down the heat, simmer for 10 minutes until tender, then drain and leave in the sieve to cool. Prep 20 min Cook 1 hr Makes 8 1 x 400g tin kidney beans, drained 3 tbsp rapeseed oil 1 red onion, peeled and very finely chopped 300g peppers (ie, about 2), red and green, stems, pith and seeds removed, cut into 1cm dice 3 garlic cloves, peeled and minced 1 ½ tbsp tomato puree 1 tsp hot smoked paprika 1 tsp red chilli powder 1 ½ tsp ground cumin 1¼ tsp salt 200g cooked basmati rice 60g breadcrumbs 8 good-quality burger buns Advertisement For the garli...