• 250g Rice, cooked and cooled
    • 125g courgette, coarsely grated
    • 75g feta, crumbled
    • 3 tbsp Parmigiano Reggiano or Gran Moravia vegetarian hard cheese, grated
    • 75g fresh breadcrumbs
    • 50g plain flour
    • 2 medium Eggs, beaten
    • ½ x 25g pack basil, chopped


    • 4 brioche burger buns
    • 1 Tomato, sliced
    • ½ small red onion, sliced
    • 25g rocket leaves
    • ½ x 150g tub fresh mayonnaise
    • 1-2 tsp rose harissa


    • Prepare and light the barbecue or preheat a griddle.
    • In a large bowl mix all the burger ingredients together and season well. With damp hands, shape the mixture into 4 burgers and chill for 1 hour or until ready to cook.
    • Place the burgers on greased foil and cook over a hot barbecue for 3-4 minutes each side then finish over the flames for 1-2 minutes until golden.
    • Serve in toasted brioche burger buns topped with tomato, red onion, rocket leaves and fresh mayonnaise swirled with rose harissa.