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!

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

  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.