* Exported from MasterCook *
Beet Rice and Goat Cheese Burgers
Recipe By :Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice -- or white rice
1 cup finely diced roasted beets -- or grated
1/4 cup chopped fresh herbs -- like a mixture of parsley and dill
1 can white beans -- (15 ounce) (1 can) 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.
Advance preparation: You can make these up to 3 days ahead, either through
Step 3 or 4, and keep in the refrigerator. They can also be cooked ahead
and reheated in a low oven or in a pan on top of the stove.
Nutritional information per serving (6 servings): 227 calories (39% fat);
10 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 5 grams
monounsaturated fat; 41 milligrams cholesterol; 29 grams carbohydrates; 5
grams dietary fiber; 238 milligrams sodium (does not include salt to
taste); 10 grams protein
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.
March 27, 2012
Source:
"Recipes for Health, New York Times, March 27, 2012"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 293 Calories; 10g Fat (29.0%
calories from fat); 14g Protein; 39g Carbohydrate; 7g Dietary Fiber; 45mg
Cholesterol; 73mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 926712 20067 0 0 0 0 0 0
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