Beet, Rice and Goat Cheese Burgers
For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
• 1 egg
• 2 cups cooked brown or white rice
• 1 cup finely diced or grated roasted beets
• 1/4 cup chopped fresh herbs, like a mixture of parsley and dill
• 1 15-ounce can white beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• 2 ounces goat cheese, crumbled
• Salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil or canola oil, as needed
Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a
fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the
Moisten your hands and form 6 patties.
Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the
patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes.
Serve with or without buns, ketchup and the works.
Yield: 6 burgers
You can make these up to 3 days ahead, either through Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead and reheated in a low oven or in a pan on top of the stove.
Nutritional information per serving (6 servings):
227 calories; 10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat;
5 grams monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates;
5 grams dietary fiber; 238 milligrams sodium (does not include salt to taste); 10 grams protein