1 1/4 cups cooked rice, cooled (I used brown rice)
1 cup cooked lentils, drained and cooled
1 cup beets, shredded (about 1 large beet)
1/2 teaspoon salt
black pepper, to taste
1 teaspoon thyme
1 teaspoon dry mustard
1/4 cup red onion, finely chopped
3 cloves garlic, minced
1 cup almond flour
2 tablespoons coconut oil
1. In a food processor, pulse the brown rice, lentils, and shredded beets until the mixture literally looks like ground hamburger. Transfer the beet mixture to a large bowl.
2. Add the salt, pepper, thyme, dry mustard, red onion, garlic, and almond flour. Use hands to mix everything together evenly. Chill for 1-2 hours. Form the mixture into 4 large patties.
3. Add coconut oil to a frying pan and heat to medium high. Cook the patties for about 5-7 minutes on each side, or until charred at the edges.
I served them on a sprouted wheat bun, but simply omit that for a gluten free meal.
For more vegan and gluten free recipes come visit my blog at www.runningonveg.blogspot.com 
Source of recipe: I found this recipe from the Post Punk Kitchen at http://www.theppk.com/2012/02/quarter-pounder-beet-burger/ . I did alter it to make it gluten free and even more packed full of nutrition.