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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I made these for lunch, ate without the bun. I added Greek yogurt to the blue cheese instead of half of the mayo so I could use more on my burger. It added a delicious tang. Paired with a salad with walnuts and dried cranberries which was a nice sweet addition to a savory burger.
I thought I'd love this recipe but no one in my family enjoyed these. They took a lot of work like most veggie burgers. The flavor was not good. Maybe they'd taste ok without the horseradish. I'll stick with lentil or black bean burgers.
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!
Confession: I thought these were going to be bad. Don't ask why I made something that I "thought would be bad." To my surprise, they turned out great! Great flavor -- especially for a horseradish and mustard lover like myself -- and the texture was perfect. Plus no tedious beet cooking to deal with. I would (and will) certainly make these again.