Beet, Rice and Goat Cheese Burgers

By Martha Rose Shulman

Beet, Rice and Goat Cheese Burgers
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(251)
Comments
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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.

Featured in: Tasty Burgers, Without the Meat

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Ingredients

Yield: 6 burgers.
  • 2cups cooked brown or white rice
  • 1cup finely diced or grated roasted beets
  • ¼cup chopped fresh herbs, like a mixture of parsley and dill
  • 115-ounce can white beans, drained and rinsed
  • 1tablespoon fresh lemon juice
  • 1egg
  • 2ounces goat cheese, crumbled
  • Salt and freshly ground pepper
  • 2tablespoons extra virgin olive oil or canola oil, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

402 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 13 grams protein; 426 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

  2. Step 2

    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.

  3. Step 3

    Moisten your hands and form 6 patties.

  4. Step 4

    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.

Ratings

4 out of 5
251 user ratings
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Comments

Stacy

Not listed in the ingredients are bread crumbs. They are key to holding burgers like this together. If you are not following a gluten free diet, you might want to try that if you make them again.

I added about 1/2 c chopped onion!

I didn't need bread crumbs to bind them but, after forming the burgers I froze them! So when I fixed one it was still partly frozen. I also baked it a bit longer. I thought it was a delicious veggie burger.

Penny

Delicious. I did not use 2 c of rice more like a 1/4 c. I added coarsely chopped toasted walnuts and used Feta cheese. Made thick patties and cooked in a HOT cast iron skillet sprayed with Pam. Served with a kale salad.

LH

Why is the oven preheat

LH

Why does it say to preheat the oven if the burgers are supposed to be made on a skillet? Are the directions missing a step?

pat

I had raw, grated, frozen beets from my garden to use, and they worked fine. They added a bit of crunch.

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