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
Method
Ingredients
Ingredients
Burger
- 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
Method
-
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.
-
Remove and make 6 quarter pounder beef patties (approx. 120g each). Refrigerate for 10-15 minutes.
-
Cook on a griddle or BBQ for 5 minutes on each side and serve as desired.
-
For the BBQ sauce: Combine all the ingredients in a saucepan and cook over low heat for 10 minutes. Makes approx. 100ml.
