- Calories 384
- Fat 17.8g
- Satfat 3.4g
- Monofat 6.9g
- Polyfat 6.3g
- Protein 13.3g
- Carbohydrate 43.1g
- Fiber 4.1g
- Cholesterol 69mg
- Iron 2.7mg
- Sodium 649mg
- Calcium 111mg
Berkeley Veggie Burger
Photo: Randy Mayor; Stylist: Cindy Barr
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.
How to Make It
Step 1
Preheat broiler to high.
Step 2
Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.
Step 3
Reduce oven temperature to 400°; place a baking sheet in oven.
Step 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.
Step 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.
Step 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.
Chef's Notes
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.
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lizlutz's Review
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.
AnnaBellaBoom's Review
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melenchon's Review
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!
Dorseyl's Review
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.
dinah789's Review
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yrichard's Review
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Yum!