I'm like the prior reviewer. I was hesitant that the beets would make this overly sweet. It wasn't, it was fantastic! I didn't use horseradish (CANT STAND THE STUFF) but I used 1/2 yellow mustard, 1/2 spicy mustard that has a little horseradish. Toasting the bread is really important! Really helps give it the right texture and consistency. I don't own a biscuit cutter so I lightly packed them, mistake next time I will be a little more patient and really pack them down. Great recipe!
Berkeley Veggie Burger
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.
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Total: 42 Minutes
- Calories: 384
- Fat: 17.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 6.3g
- Protein: 13.3g
- Carbohydrate: 43.1g
- Fiber: 4.1g
- Cholesterol: 69mg
- Iron: 2.7mg
- Sodium: 649mg
- Calcium: 111mg
- 6 (1 1/2-ounce) artisanal sandwich rolls
- Cooking spray
- 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
- 1. Preheat broiler to high.
- 2. Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.
- 3. Reduce oven temperature to 400°; place a baking sheet in oven.
- 4. 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.
- 5. 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.
- 6. 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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