In the bowl of a food processor fitted with the "S" blade combine the rice, lentils, and shredded beets. Pulse about 20 times until the mixture is combined and comes together but still has texture. *Don't be scared, it's going to look a little like ground beef.*
In a large mixing bowl combine the pretzel "bread crumbs", onion, garlic, almond butter, cilantro, cumin, coriander, mustard, salt, and pepper. Then add the beet mixture to the bowl and use your hands to work everything together until evenly distributed. Chill in the refrigerator for 30 minutes.
Preheat a cast-iron pan over medium-high heat. Form the patties by scooping out 1/3 cupfuls at a time and forming them into patties roughly 3/4-inch thick.
Pour a thin layer of oil into the pan and cook the patties for 12 minutes, flipping every 3-4 minutes. Add more oil if necessary during the cooking time. You want the burger to be charred in places, but not burned, and heated through completely.
Serve on toasted gluten free hamburger buns with desired garnishes of choice.
This recipe made 8 burgers, so we had a few leftover. I wrapped them individually and stored them in the fridge, then we gently reheat them in the pan when we feel the urge for a burger.
Notes
Start with 1 - 1 1/2 cups of gluten free pretzels. Place them in the bowl of a food processor fitted with the "S" blade and process until they are the consistency of fine breadcrumbs.
