I am always looking for veggie burger recipes, as I still haven’t found one I go back to over and over again. This one, made from beets and brown rice, intrigued me. Beets in a slider? I love beets, and thought these sounded easy.
The renovation: The original recipe by Julianna Grimes for Cooking Light was pretty close to vegan and gluten-free, so didn’t need much renovating. I did think the burgers would taste better if the shallots were sauteed, and with a little less mustard, so I adjusted the recipe accordingly. I replaced egg with flax seeds, panko with bread crumbs made from the bread scraps after cutting the circles out, and goat cheese with vegan cheese slices.
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Beet and brown rice sliders
- 1/2 cup brown rice cooked (70 g)
- 16 bread (gluten-free) thin slices
- 1 tbsp flax seeds (ground) (6 g) ground
- 2 tbsp olive oil (extra virgin) organic, extra virgin
- 6 tbsp walnuts (45 g) finely chopped
- 2 tbsp shallots finely minced
- 1 beets medium, cooked, peeled and grated
- 1/2 cup bread (gluten-free) crumbs (made from the slices above)
- 1/4 cup Italian flat-leaf parsley (fresh) chopped
- 1/2 tsp sea salt kosher salt
- 1/2 tsp black pepper
- 1 tbsp mustard (prepared) Dijon
- 8 cheese slices (vegan)
- 1 bunch arugula watercress
- Rinse and drain the rice three times. Add 1 C. (250 ml) filtered water to the rice in a saucepan, put on the lid, and bring to a boil over medium-high heat (about 5 minutes). Turn down to simmer and cook for 35 minutes, leaving the lid on. Turn off the heat and let sit for 10 minutes. Mash the rice with a potato masher or your hands to get it really sticky.
- Preheat broiler to high.
- Cut each bread slice into a 3 inch (6-8 cm) circle using a round cutter. Lightly coat bread rounds and scraps with cooking spray. Arrange all pieces in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack. When cool, pulse the scraps in the food processor to create bread crumbs, then use about 1/2 C. (or as much as are needed) to get the right texture. Store the rest in a tightly lidded container for another use.
- Reduce oven temperature to 400F/200C/gas mark 6. Place a baking sheet covered in parchment paper in oven to preheat.
- Put the ground flax seeds and 4 tbsp 60 ml filtered water together in a small bowl and set aside.
- Saute the walnuts and the minced shallots in about 1 T. (15 ml) olive oil until golden brown.
- Combine rice, walnuts, shallots, beets, bread crumbs, parsley, salt and pepper in a medium bowl. Whisk mustard into the flax mixture. Add mustard mixture to rice mixture; stir until well blended.
- Pack rice mixture into a round cookie cutter, setting each on waxed paper. Remove mold. Form 8 patties.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Transfer patties to preheated baking sheet, turning patties over and arranging in a single layer.
- Repeat procedure with remaining oil and the last 4 patties.
- Place pan in oven; bake patties for 9 minutes. If desired, top each patty with 1 vegan 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 or arugula evenly among sliders; top with the remaining toasted bread rounds.
- 655 calories
- 33 g fat
- 0 g cholesterol
- 1040 mg sodium
- 115 mg potassium
- 78 g carbohydrate
- 8 g fiber
- 9 g sugars
- 15 g protein
- 18 Weight Watchers Points Plus