Macademia and Feta Cheese Burgers

 

                    When silky smooth macademia meet fiesty feta cheese, probably for the first time ever in this burger mixture, it turns out to be a winning combination.

Serves 4-6

• ½ cup Thai rice
• Salt and pepper
• 1½ cups macademias
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and chopped
• 1 tablespoon fresh chopped cilantro
• 8 oz/225 gr feta cheese
• 2 tablespoons whole-wheat flour
• 1 egg, beaten
• 1½ cups fresh whole-wheat bread crumbs
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 12 minutes, or until tender.
2. Drain well and set aside.
3. Place the nuts, red onion, bell pepper, and cilantro in a food processor and, using the pulse button, chop finely, then add to the rice.
4. Crumble the cheese finely, then add to the mixture with salt and pepper to taste.
5. Shape into 4-6 equal-size burgers, then coat in the flour, cover, and let chill for 1 hour.
6. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
9. Serve the burgers with strips of warm pita bread, sweet chili sauce, and couscous salad mixed with chopped bell peppers, raisins, and chopped fresh cilantro.

BON APPÉÉÉÉÉÉTIT