Beetroot Burgers

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. Cook until all the liquid has been absorbed. 
2. Meanwhile, heat the oil in a frying pan over a medium heat. Fry the vegetables for 10 minutes until softened. Add the soy sauce, Bread Mix, beetroot and cook for a further 1-2 minutes, stirring well.  
3. 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.  
4. Place the mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.  
5. Shape the mix into 4 equal burgers, and brush each side of the burger with vegetable oil. Set aside for 10 minutes.  
6. 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. 

Recipe tips

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.