Ingredients for 6-8 burgers:

  • 150 g of white rice
  • 1 raw beetroot
  • 1 small onion
  • 1 carrot
  • 1 peeled zucchini
  • 5 mushrooms
  • 1 tablespoon of tamari or soy sauce
  • A pinch of black pepper
  • A pinch of thyme
  • 2 eggs
  • 1 garlic clove
  • Chopped parsley
  • 100 g of gluten-free oat flour
  • 2 tablespoons of olive oil
  • Salt

Instructions:

  1. Cook the rice: Boil the rice in salted water for about 15 minutes. Drain and set aside.
  2. Prepare the beetroot: Peel the beetroot, chop it, and mix it with the rice.
  3. Sauté the vegetables: Chop the onion, carrot, zucchini, and mushrooms. In a skillet, heat the 2 tablespoons of olive oil and sauté the onion first; when it’s slightly golden, add the carrot, zucchini, and mushrooms.
  4. Mix the ingredients: Let the vegetable mixture cool slightly, then mix it with the rice and beetroot, tamari or soy sauce, black pepper, thyme, the beaten eggs, the finely chopped garlic clove, and a bit of chopped parsley.
  5. Form the burgers: Thicken the mixture with the oat flour and adjust the salt and spices if necessary. Shape the mixture into burgers and let them rest in the refrigerator for at least 30 minutes before cooking.