This low carb smash burger rice bowl is Friday fakeaway sorted. Crusty, cheesy smash patties made with lean beef mince sit on fluffy Qetoe Rice with crisp iceberg lettuce, dill pickles, onion and a tangy orange special sauce made with Greek yoghurt. All the flavour of a classic cheeseburger with no bun, and Qetoe Rice has around half the carbs of regular rice.
Serves 2 | Prep 10 min | Cook 10 min
Per serve: 432 cal, 43g protein, 22g carbs
Ingredients
- 1 packet Qetoe Rice
- 300g lean beef mince
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 slices cheddar (40g total)
- 100g iceberg lettuce, shredded (about 2 cups)
- 60g dill pickles (40g sliced, 20g finely chopped for the sauce)
- 30g white onion, finely diced
- 30g spring onion, thinly sliced (about 2 stalks)
- 3 tbsp Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp tomato paste
- 1/4 tsp smoked paprika
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.
Tips
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.
