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Bunless Red Beet Burgers With Arugula and Goat Cheese

by Livestrong_Recipes  |  Sep 29, 2015

Bunless Red Beet Burgers With Arugula and Goat Cheese
  1. PREP
  2. 20 m
  • COOK
  • 1h 30m
  • TOTAL
  • 1h 50m

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

INGREDIENTS

SERVES 4

  • 15 oz Light Red Kidney Beans (can)
  • 2 1/2 tbsp extra-virgin olive oil
  • 2 1/2 oz Crimini Mushroom
  • 1 medium red onion
  • 1/2 cup cooked brown rice
  • 3/4 cup Beets Raw
  • 1/3 cup Hemp Seeds
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp Ground Coriander Seed
  • 1/2 tsp Worcestershire Sauce
  • 1 egg(s)
  • 4 cups Organic Baby Arugula
  • 2 tsp White Balsamic Vinegar
  • 1/3 cup Crumbled Cheese, Goat

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.