For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
Ingredients
- 2 cups cooked brown or white rice
- 1 cup finely diced or grated roasted beets
- ¼ cup chopped fresh herbs, like a mixture of parsley and dill
- 1 15-ounce can white beans, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1 egg
- 2 ounces goat cheese, crumbled
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil or canola oil, as needed
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Nutritional Information
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Nutritional analysis per serving (6 servings)
404 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 12 grams protein; 35 milligrams cholesterol; 78 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 burgers.
Preparation
- Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
- Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.
- Moisten your hands and form 6 patties.
- Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.
30 minutes
Dining and Cooking