A mix of golden beets and chewy whole-grain brown rice makes up our Berkeley Veggie Burger. Chopped toasted walnuts and blue cheese add subtle crunch and rich flavor to this Veggie Burger.
6 (1 1/2-ounce) artisanal sandwich rolls
3 cups grated cooked golden beet (about 3 medium)
1/3 cup chopped walnuts, toasted
1/3 cup panko (Japanese breadcrumbs)
3 tablespoons grated fresh horseradish
3 tablespoons minced fresh chives
1/4 teaspoon freshly ground black pepper
1 (8.8-ounce) package precooked brown rice
2 teaspoons Dijon mustard
2 large eggs
1 large egg white
3/8 teaspoon kosher salt, divided
2 tablespoons canola oil, divided
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
2 ounces blue cheese, crumbled (1/2 cup)
1 1/2 cups arugula
How to Make It
Preheat broiler to high.
Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.
Reduce oven temperature to 400°; place a baking sheet in oven.
Combine beet and next 6 ingredients (through rice). Combine mustard, eggs, and egg white. Add 1/4 teaspoon salt and mustard mixture to beet mixture; stir well. Spoon about 2/3 cup rice mixture into a (4-inch) round biscuit cutter; pack mixture down. Remove mold; repeat 5 times to form 6 patties.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Carefully add 3 patties to pan; cook 3 minutes. Carefully transfer patties to preheated baking sheet coated with cooking spray, turning patties over. Repeat procedure with remaining 1 tablespoon oil and 3 patties. Return baking sheet to oven; bake patties at 400° for 12 minutes.
Combine mayonnaise, juice, cheese, and 1/8 teaspoon salt. Place bottom half of each roll on a plate. Divide mayonnaise mixture among roll bottoms; top each with 1 patty. Arrange 1/4 cup arugula on each patty; top with roll tops.
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