About this recipe:This is a recipe for gluten free beef burgers or meatballs that actually stick together without the use of egg, breadcrumb or any flour. If you do it right, they won't fall apart when cooking!
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Method Prep:30min › Cook:30min › Ready in:1hr
Overcook the rice until really soft and squidgy, drain and blitz until it resembles wallpaper paste, leave to cool.
Finely chop onions and fry until soft, put to one side to cool. Mix the beef, salt and pepper and onion with enough cooled 'rice goo' to form a very gooey ball that holds its shape or flatten for a burger. Test a small burger in a frying pan. If it holds its shape without crumbling when cooked, you have the right mix.
Cook burgers over moderate heat until firm and juices run clear. For meatballs fry for 5 to 10 minutes on all sides, then slop some pasta sauce over them and continue cooking for 20 to 25 minutes.
Add your choice of herbs or spices or some grated cheese for a nice twist on the basic recipe.
Sorry I can't be more precise with measurements. It tends to vary with what mince and what rice you use!
125g of mixed pork and chicken mince
33g of flaked pudding rice (had it in the cupboard gathering dust) a shallot instead of the onion.
A 1/4 teaspoon of sage and some black pepper (no salt as its for my 15 month olds)
The pudding rice ended up looking like wallpaper paste anyway so no need to blitz.
Result: it was OK but a little wet even though I used all of my rice. The second day I added a little flour, just on my hands to shape the balls and this made all the difference. Will definitely try again as this rice method does work well as a binder. - 24 Mar 2014