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Photo: Randy Mayor; Stylist: Cindy Barr

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.

Cooking Light JULY 2013

  • Yield: Serves 6 (serving size: 1 burger)
  • Hands-on:42 Minutes
  • Total:42 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Berkeley Veggie Burger recipe

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