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Rice Burgers

Rice Burgers

An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further, with the added benefit of providing an egg and gluten-free option on your menu.

Makes 6 quarter pounders

Top Tip: Instead of using gluten-free buns, why not serve the burgers ‘naked’? This increases appeal to healthy eaters!

  • Easy
  • Serves 6





  • 100g Tilda Fragrant Jasmine Rice, cooked and chilled
  • 500g beef mince
  • 2 tbsp BBQ sauce (see recipe below)
  • 1 medium onion, diced
  • 1 tsp paprika
  • 1 tsp mixed herbs
  • Salt and pepper, to taste

BBQ Sauce

  • 2 tbsp tomato sauce
  • 2 tbsp brown sugar
  • ½ tbsp soy sauce
  • ½ tbsp Worcester sauce
  • ½ tbsp sweet chilli sauce
  • ½ tsp paprika
  • Salt and pepper, to taste


  1. Combine rice, beef, BBQ sauce, onion, paprika and herbs in a bowl and mix well. Leave to marinate for at least 30 minutes in the fridge.

  2. Remove and make 6 quarter pounder beef patties (approx. 120g each). Refrigerate for 10-15 minutes.

  3. Cook on a griddle or BBQ for 5 minutes on each side and serve as desired.

  4. For the BBQ sauce: Combine all the ingredients in a saucepan and cook over low heat for 10 minutes. Makes approx. 100ml.