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Bunless Red Beet Burgers With Arugula and Goat Cheese

Bunless Red Beet Burgers With Arugula and Goat Cheese
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Prep Time: 20 min Serves: 4
Cooking Time: 90 min Yield: 4 burger
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Recipe and photo courtesy of Jackie Newgent, RDN: http://jackienewgent.com/



1. Preheat the oven to 375°F. Mash the kidney beans well in a large mixing bowl; set aside.

2. Heat 1 tablespoon of the oil in a large (PFOA-free) nonstick skillet over medium. Add the mushrooms and three-quarters of the onion and sauté until softened, about 8 minutes.

3. Transfer the vegetable mixture to the large mixing bowl with the beans. Stir in the rice, beets, hemp seeds, pepper, salt, coriander, and Worcestershire sauce until combined. Add the egg (or vegan egg replacer) and stir until well combined.

4. Form the mixture into four balls; place onto a large unbleached parchment paper-lined baking sheet. Pat with your fingertips into four (4-inch-diameter) patties. Lightly dab the top of the patties with 1/2 tablespoon of the oil using your fingertips. Bake for 1 hour. Very gently flip over each burger and bake until crisped, firm, and browned, about 20 minutes more. Let stand for at least 5 minutes to complete the cooking process.

5. Toss the arugula with the vinegar and remaining 1 tablespoon oil, arrange on top of each burger. Sprinkle with the remaining onion and goat cheese, and serve.


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