Beet and Brown Rice Sliders

Beet and Brown Rice Sliders Recipe
Photo: Nigel Cox; Styling: Molly Findlay
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.

Yield:

Serves 4 (serving size: 2 sliders)

Recipe from

Cooking Light

Recipe Time

Hands-on: 49 Minutes
Total: 49 Minutes

Nutritional Information

Calories 405
Fat 21 g
Satfat 5.3 g
Monofat 7.6 g
Polyfat 6.5 g
Protein 14.4 g
Carbohydrate 41.4 g
Fiber 3.3 g
Cholesterol 63 mg
Iron 3.1 mg
Sodium 745 mg
Calcium 85 mg

Ingredients

16 thin slices sourdough bread
Cooking spray
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

Preparation

1. Preheat broiler to high.

2. 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.

3. Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.

4. 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.

5. 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.

6. 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.

Note:

Julianna Grimes,

July 2012
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