Ingredients
Method
- Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Make the special sauce: stir the Greek yoghurt, chopped dill pickles, Dijon mustard, tomato paste and smoked paprika together until smooth and orange (1 minute).
- Roll the lean beef mince into 4 balls of 75g. Heat the olive oil in a large heavy frying pan over high heat for 2 minutes until very hot. Add the beef balls, smash each one flat to about 1cm with a sturdy spatula and season with the salt and pepper.
- Cook the beef for 2 to 3 minutes until a deep brown crust forms. Flip, top each patty with half a slice of cheddar and cook for 1 to 2 minutes more, until the beef is cooked through with no pink in the middle and the cheese has melted.
- Build the bowls: fluffy rice, shredded lettuce, 2 smash patties each, sliced pickles, diced onion and spring onion, then drizzle with the special sauce.
Notes
Get the pan properly hot before the beef goes in and press each ball down hard in the first 10 seconds, then leave it alone. That firm smash and no fiddling is what gives you the lacy brown crust, even with lean mince.
Swapping a burger bun and fries for Qetoe Rice keeps all the cheeseburger flavour while cutting the carbs. Qetoe Rice has around half the carbs of regular rice, and the yoghurt special sauce keeps it lighter than a mayo-based sauce.
