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from Jen's cookbook

Beet, Rice and Goat Cheese Burgers




  • 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
  • 1 egg
  • 2 ounces goat cheese, crumbled
  • Salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil or canola oil, as needed
  • Preparation:
    1. 1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
    2. 2. 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 ingredients together.
    3. 3. Moisten your hands and form 6 patties.
    4. 4. 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.
    5. Yield: 6 burgers.
    6. Advance preparation: 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.
    7. 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
    8. 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

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    modified: 2012.03.29 | created: 2012.03.29

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