0

Notifications

  • You're all caught up!

Bunless Red Beet Burgers With Arugula and Goat Cheese

Bunless Red Beet Burgers With Arugula and Goat Cheese
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 20 min Serves: 4
Cooking Time: 90 min Yield: 4 burger
Write A Review

Be the first to review this recipe!

Recipe and photo courtesy of Jackie Newgent, RDN: http://jackienewgent.com/

Ingredients

Directions

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.

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber