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Photo: Nigel Cox; Styling: Molly Findlay Photo by: Photo: Nigel Cox; Styling: Molly Findlay

Beet and Brown Rice Sliders

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.

Cooking Light JULY 2012

  • Yield: Serves 4 (serving size: 2 sliders)
  • Hands-on:49 Minutes
  • Total:49 Minutes

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.

Nutritional Information

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
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Beet and Brown Rice Sliders recipe

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