Transfer to a bowl and add beet and rice; stir well to combine.
Refrigerate for 1 hour.
Meanwhile, whisk chili sauce, vinegar and the remaining 1 teaspoon soy sauce in a medium bowl.
Add coleslaw mix; toss to coat.
Shape the beet mixture into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat.
Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
Serve the burgers on buns with the sweet chili slaw.
Tips
To make ahead: The burger patties can be made in advance.
Prepare patties through Step 3; cover and refrigerate for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
