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.
16 thin slices sourdough bread
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
How to Make It
Preheat broiler to high.
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.
Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.
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.
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.
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.
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!
Not bad at all...and quite interesting. I agree that a bit more binder could be called for and I ended up with 7 1/2 sliders, but otherwise these came together just fine. To cut back on calories I had one slider on a (whole-grain) bun and one au naturale, with a green salad on the side. Provided I could cook the rice and beets well in advance, I would certainly make these again.
i was intrigued by this recipe and was thrilled to find out it was amazing! i only had farm eggs which are smaller so i used 2 and i didnt even make the bread just served it over sauteed beet greens and it came out fabulous... really nice flavor & crunch from the nuts.. everyone really enjoyed these
Great flavor and texture, though these veggie sliders need a little more binder: some burger fell out after the first bite. We may try 2 eggs in the patties next time, or some vital wheat gluten. Otherwise, a delicious and very colorful summer weeknight dinner!
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