Leftover Risotto Burger Recipe to Make with Kids
Variations for Those with Allergies, or Vegan needs.
Nut Free Variation
The recipe contains chopped nuts or seeds, but if anyone is allergic to nuts then just leave them out. If the mixture seems a little soggy without nuts then add some flour until it stiffens. This could be ordinary wholewheat flour, or gram flour.
Dairy Free Variation
In the same way, the cheese can be omitted if you want a dairy free burger. We add cheese individually when eating risotto, but if you have already mixed cheese through your risotto there is no need to add more cheese to this recipe.
Gluten Free Variation
If you need a gluten free burger, use gram flour in place of the flour for coating the burgers.
Vegan Variation (or if you are allergic to eggs)
If you want to a vegan burger, you can miss out the cheese and egg, but I would still recommend dipping the burger in flour as this helps to keep its shape when cooking.
A recipe for parents and kids to make together
This recipe uses leftover risotto and just a few other ingredients and so it is extremely easy to do, and for kids to help with. If you make a large batch of risotto on Sunday you can then turn the leftovers into tasty burgers on Monday, with minimal effort. When making the risotto make about half as much again as you would usually do, and this will leave enough for the burgers. All the measurements in this recipe are approximate, as this really doesn’t need to be accurately measured! (Told you it’s easy!)
You can use your favourite risotto recipe or use my butternut squash risotto recipe which you will find here: 5 Delicious and Healthy Meals for Kids
This recipe works best with cold risotto as the rice sticks together well. When reheating cooled rice it is important to make sure it is thoroughly cooked through as poorly reheated rice can result in food poisoning. As long as you follow the instructions here all will be well!
Kids will probably enjoy shaping the burgers and getting messy, but if they don’t you can greatly reduce the mess by scooping up the mixture with a tablespoon and only lightly shaping them with fingers. This makes smaller burgers than you would buy in a fast-food outlet; one would be enough for a small child, adults and teenagers will need two. The recipe makes 8 burgers.
I have used the North American cups system to measure the risotto. Readers outside North America can use a standard measuring jug: one cup equals 8 fluid ounces or 225 ml.
- 3 cups of left cold over risotto.
- ½ a cup/3oz/ 85 gram of nuts or seeds (we used cashew nuts and sunflower seeds, but you can use any nuts you’d like)
- ½ a cup/3oz/85 gram of cheese
- one egg
- some flour or breadcrumbs
Preparing The Mixture
Using a potato masher, mash the risotto till any large chunks of vegetables are broken up and the mixture is fairly sticky.
Kid’s job with adult supervision:
Grind the nuts or seeds in a food processor until the pieces are small and even.
If you don’t have a food processor, grind the nuts in a pestle and mortar or place them in a bowl and bash them with the end of a rolling pin!
Adult or older child’s job:
Grate the cheese finely
Mix the nuts and cheese into the risotto mixture.
Shaping And Coating The Burgers
Kid’s job with some adult supervision:
First, prepare your coating:
Beat the egg in a shallow bowl (a cereal or soup bowl is ideal.)
Sprinkle flour onto a plate to cover it thickly.
Place the bowl and plate close to each other.
Using a tablespoon scoop up spoonfuls of the mixture and shape into rounds. (See photo above right.)
Dip each burger in the egg, if using. (See photo on the right.)
Lay each burger in the flour and turn over to make sure both sides are coated.
Cooking the Burgers
Adult’s job (or kid’s with careful supervision.)
Fry the burgers for around 5 minutes each until each side is golden brown. The burger will soften a little during cooking so use a spatula or fish slice to turn them to avoid them breaking up.
Serve with new potatoes and vegetables or French fries and salad.