These bite-size Beet and Brown Rice Sliders will leave you satisfied and craving another. Good news: a serving size of these veggie burgers is two sliders.
16 thin slices sourdough bread
1 cup cooked, cooled whole-grain brown rice blend
3/4 cup grated cooked beet (about 1 medium)
1/2 cup panko (Japanese breadcrumbs)
6 tablespoons chopped walnuts, toasted
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 large egg
2 tablespoons olive oil
1 (3-ounce) log goat cheese, sliced crosswise into 8 slices
1 cup watercress
How to Make It
Preheat broiler to high.
Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.
Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.
Combine rice and next 7 ingredients (through pepper) in a medium bowl. Combine mustard and egg, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/3 cup rice mixture into a (2 1/2-inch) round cookie cutter; pack mixture down. Remove mold. Repeat procedure 7 times to form 8 patties.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties. Place pan in oven; bake patties at 400° for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set.
Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.