BEET, RICE AND GOAT CHEESE BURGERS

Beet, Rice and Goat Cheese Burgers image

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.

Provided by Martha Rose Shulman

Time 30m

Yield 6 burgers.

Number Of Ingredients 9

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Ingredients

2 cups cooked brown or white rice
1 cup finely diced or grated roasted beets
1/4 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

Steps:

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.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 5 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams