Beetroot Burgers

Method

Step 1

Into a small saucepan, pour in the water, stock cube, gravy browning and rice. Place a tight fitting lid on top, gently simmer for 10 minutes, stirring 3 times during the cooking.

Step 2

Cook until all the liquid has been absorbed. Meanwhile, heat the oil in a frying pan over a medium heat. Fry the vegetables for 10 minutes until softened.

Step 3

Add the soy sauce, bread mix, beetroot and cook for a further 1-2 minutes, stirring well.

Step 4

Once the rice is cooked, remove from the heat, mix in the vegetables to the cooked rice pan. Beat with a wooden spoon until fully combined.

Step 5

Place the mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.

Step 6

Shape the mix into 4 equal burgers, and brush each side of the burger with vegetable oil. Set aside for 10 minutes.

Step 7

Meanwhile, heat a griddle pan over a medium/high heat. Cook each burger for 3-4 minutes on each side or on a BBQ for slightly longer.

When shaping the beetroot burgers it works best with damp hands, to stop it becoming too sticky. When cooking the burgers, allow them to seal for 1-2 minutes before moving. Store in the fridge in an airtight container, cook within 3 days.

If freezing, place in an airtight container at step 5, freeze for up to 2 months. Cook from frozen, following the instructions at step 6, cooking for a further 5 minutes or until fully cooked through.

Ingredients