A pleasant variation of traditional burgers.
Ingredients
- Ground meat: 500 g (e.g., pork, ham, or turkey)
- Spinach: 50 g
- Sticky rice: 100 g (1 packet)
- Olive oil: 2 tablespoons
- Onion: 1, diced
- Garlic cloves: 2, minced
- Spices: 1 teaspoon sweet paprika, 1 teaspoon turmeric, 1 teaspoon oregano, 1/3 teaspoon chili flakes
- Tomato paste: 1 tablespoon
- Egg: 1
Preparation
Cook the rice in salted water according to the package instructions, then drain.
In a pan, sauté diced onion in olive oil until translucent. Add minced garlic towards the end. Add the ground meat and brown thoroughly, seasoning with salt, pepper, and spices. Stir in the tomato paste and mix well. If grinding the meat yourself, you can grind it with raw onion and garlic, then sauté everything together in olive oil.
Transfer the meat and onion mixture to a large bowl. Add the cooked rice and mix well.
Rinse the spinach, dry it, and add it to the same pan used for the rice, heating and stirring until wilted. Drain any excess liquid, finely chop on a cutting board, and add to the meat and rice mixture.
Add the egg, mix well, and shape the mixture into patties, greasing your hands with olive oil to prevent sticking. Place the patties on a non-stick frying pan and cook for about 3.5 – 4 minutes without adding extra fat. Carefully flip and repeat frying on the other side until cooked through.
