Instructions

Heat 2 tbsp in a pan. olive oil.

Add the onion, garlic and cook for 4-5 minutes, until soft and shiny.

Remove from the heat and set aside to cool.

Put the beets in a multi and mash them.

In a large bowl, pour the beetroot pulp, the onions with the garlic we cooked before, the beans, the rice, the parsley, the vinegar, the coriander, the thyme and knead very well by hand.

Add the egg white, flour, salt, and pepper and knead a little more.

Cover the bowl with a transparent film and place it in the refrigerator for 30 minutes.

Take the mixture out of the fridge and with oiled hands shape burgers to a thickness of about 3 cm.

In a pan put 2 tbsp. olive oil and after heating, cook the burgers over medium heat for 5 minutes on each side, until crispy.

Transfer the beetroot burgers to a plate lined with absorbent paper towels to drain and serve with rocket salad.