Start the preparation by combining the borlotti beans, the already cooked white rice and the sun-dried tomatoes in a bowl. Blend everything to obtain a compact mixture.
From the mixture, cut into balls and press them lightly to obtain the classic burger shape. Cook the burgers on both sides in a pan without adding oil.
Wash, dry and cut the lettuce.
In a separate bowl, make the accompanying sauce by mixing the Greek yoghurt, lemon juice and ground pepper.
Cut the bread in half and toast it in a frying pan.
Top the sandwich with the sauce, borlotti bean burger, lettuce and petals of Grana Padano PDO.
Easy
4 per.
20 min 
Chef’s advice
If you are not a yoghurt sauce lover, you can use a light mayonnaise as an alternative!