berkley veggie burger

Name: Berkley Veggie Burger
Prep time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 medium grated cooked golden beets; 1/3 cup(s) chopped walnuts, toasted; 1/3 cup(s) panko bread crumbs; 3 tablespoon(s) grated fresh horseradish; 3 tablespoon(s) minced fresh chives; 1/4 teaspoon(s) freshly ground black pepper; 8.8 ounce(s) package precooked brown rice; 2 teaspoon(s) dijon mustard; 2 large eggs plus another (1) large egg white; 3/8 teaspoon(s) kosher salt,divided; 2 tablespoon(s) canola oil, divided; 1/4 cup(s) canola mayonnaise; 1 teaspoon(s) fresh lemon juice; 1/2 cup(s) blue cheese, crumbled; 1 1/2 cup(s) arugula; 6 - artisans sandwich rolls

(1 RATING)

38 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Jul 3, 2013

This recipe from Cooking Light Magazine July 2013 page 88 is by : Julianna Grimes,Senior Food Editor She says,"For the patty,I went with a mix of golden beets and chewy whole-grain brown rice, which holds together nicely and them crumbles in the mouth like ground beef." I have not made this yet, but I intend too- I love beets and this looks so delicious...I like her addition of the chopped toasted walnuts and blue cheese dressing.

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Photo and recipe from Cooking Light Magazine and Julianna Grimes, Senior Food Editor.

prep time 45 Min

cook time

method Broil

yield 6 serving(s)

Ingredients

3 medium grated cooked golden beets
1/3 cup chopped walnuts, toasted
1/3 cup panko bread crumbs
3 tablespoons grated fresh horseradish
3 tablespoons minced fresh chives
1/4 teaspoon freshly ground black pepper
8.8 ounces package precooked brown rice
2 teaspoons dijon mustard
2 large eggs plus another (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
1/2 cup blue cheese, crumbled
1 1/2 cups arugula
6 - artisans sandwich rolls

How To Make berkley veggie burger

Step 1

Preheat broiler to high. Place rolls, cut side up, on baking sheet; coat with cooking spray.Broil 2 minutes or until toasted. Set aside. Reduce oven to 400^; place a baking sheet in oven.

Step 2

Combine beets and next 6 ingredients(through rice).Combine mustard, eggs and egg white. Add 1/4 teas. salt and mustard mixture to beet mixture; stir well. Spoon about 2/3 cup rice mixture into a 4-inch round biscuit cuter; pack down mixture. Remove mold; repeat 5 times to form 6 patties.
Step 3

Heat a large skillet over medium-high heat. Add 1 Tablespoon oil; swirl to coat pan. Carefully add 3 of the patties to pan; cook 3 minutes, Carefully transfer patties to preheated baking sheet, coated with cooking spray, turning patties over. Repeat with remaining oil and patties. Return baking sheet to oven; bake for 12 minutes.
Step 4

Combine remaining ingredients, except arugula, mix well. Place bottom half of each roll on a plate, Divide mayonnaise mixture evenly on buns; top each with a patty and equal amounts of the arugula on each; top with roll tops.
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