We LOVED these sliders (and the others in the same article)...but of course we would, because Richard Blais is our favorite Top Chef contestant ever : ). I found pre-cooked beets at Trader Joe's, which really helped cut back on prep time. And I used a sourdough baguette so I could just slice the rounds and not have the scraps left--it did mean the crust was on and they got a little crunchy. I'd toast them less next time. I also swapped Havarti cheese for the goat cheese because I don't like goat. A great and filling vegetarian meal with a salad!
Beet and Brown Rice Sliders
Photo: Nigel Cox; Styling: Molly Findlay
More From Cooking Light
Total: 49 Minutes
Amount per serving
- Calories: 405
- Fat: 21g
- Saturated fat: 5.3g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 6.5g
- Protein: 14.4g
- Carbohydrate: 41.4g
- Fiber: 3.3g
- Cholesterol: 63mg
- Iron: 3.1mg
- Sodium: 745mg
- Calcium: 85mg
- 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
- 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.
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