Bean burger with tomato rice

Name: bean burger with tomato rice
Total time: 25 min
Yield: 4
Ingredients: 250 gram rice; 400 milliliters sifted tomato; 250 milliliters vegetable stock; 3 tablespoon peanut oil; 3 tablespoon olive oil; 1 onion; 1 clove garlic; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 1 mespoint turmeric; 1 mespoint curry powder; 100 gram Chestnut mushroom; 400 gram kidney bean; 50 gram tortilla chips; 75 gram fine bread crumb; hot pepper sauce; 1 tablespoon flour; 4 tablespoon mayonnaise; 2 tablespoon chili sauce; 2 tablespoon tomato ketchup; 1 hand arugula; 1 hand lamb's lettuce; 2 tablespoon coriander

Ingredients

250 gram rice
400 milliliters sifted tomato
250 milliliters vegetable stock
3 tablespoon peanut oil
3 tablespoon olive oil
1 onion
1 clove garlic
1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
1 mespoint turmeric
1 mespoint curry powder
100 gram Chestnut mushroom

400 gram kidney bean
50 gram tortilla chips
75 gram fine bread crumb
Hot pepper sauce
1 tablespoon flour
4 tablespoon mayonnaise
2 tablespoon chili sauce
2 tablespoon tomato ketchup
1 hand arugula
1 hand lamb's lettuce
2 tablespoon coriander

Directions

Boil the rice with the sifted tomatoes and stock.
Heat 1 tablespoon of oil and fry the onion and garlic. Add the spices and mushrooms and cook on a low setting until the mixture is soft, but not dry.
Put the beans in a bowl, lightly with a fork and add the mushroom mixture, tortilla chips, bread crumbs and pepper sauce to taste (if the mixture is too moist add a little more breadcrumb). Form 4 burgers with floured hands and fry 2-3 minutes per side in the rest of the oil.
Mix the mayonnaise with the chili sauce. Serve the burgers on the lettuce with the chilimayo.
Sprinkle the tomato rice with the cilantro and serve.