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Rice & Beetroot burgers

One of the best vegetarian burgers I've ever made: easy, nutritious and extremely delicious. Made with rice, beetroot, carrot and lots of love.

Course Main Course
Cuisine vegetarian
Tags beetroot, burger, healthy, rice, veggieburger
Prep time 25 minutes
Cook time 5 minutes
Servings 8 burgers
Author Silvia Cooks


  • 1 cup cooked brown rice
  • 1/2 cup sesame seeds
  • 1 carrot
  • 1 beetroot
  • olive oil
  • 1 onion
  • 2 garlic cloves
  • salt, black pepper
  • 1 cup oats
  • fresh herbs (cilantro, parsley, basil...)


  1. Cook the rice with plenty of water. Make more so you have some rice leftovers to use another day, if you want.

  2. Grate the carrot and beetroot. Set aside.

  3. Lightly toast the sesame seeds in a pan at low heat (no need to add oil).

  4. Finely chop the onion and garlic. Set a pan to medium heat and drizzle some olive oil, sauté the onion for 2-3 mins, then add the garlic. Stir well and cook for another 2 mins. Add the carrot and beetroot, mix well and sauté for another 2 mins.

  5. Turn off the heat and add the rice, sesame seeds, salt and pepper to the pan. Mix well.

  6. Use a food processor to blend the oats into a flour consistency. Place in a large bowl.

  7. Now ad all the ingredients that were in the pan to the food processor and blend until you have a creamy but chunky consistency. Add it to the bowl where the oats are.

  8. Add the fresh herbs, chopped. Mix well and press the burger dough down to make it quite compact. Place the bowl in the fridge for at least 15 mins, this will make shaping the burgers easier.

  9. Shape the burgers with your hands (you can make them wet with a little water first, this helps). Set a pan to medium heat with some olive oil, sauté on both sides until its golden brown onboth sides.



  • Cooked burgers: in the fridge for up to 3 days.
  • Uncooked burgers: you can freeze in a tray or freezer bag for up to 3 months. Unfreeze and sauté or bake them in the oven.