beet, rice and goat cheese burger

By MARTHA ROSE SHULMAN

http://www.nytimes.com/2012/03/28/health/nutrition/beet-rice-and-goat-cheese-burgers.html?ref=dining&pagewanted=print

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.

 

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

 

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

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. Moisten your hands and form 6 patties.

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.

Yield: 6 burgers.