This recipe was published in the New York Times. A really yummy veggie burger. Unless I plan to serve my beets raw, I go ahead and cook the whole batch (either wrapped in foil as a big bundle and baked, or put into a large microwave-proof container with a little water, covered, and allowed to steam in the microwave). Now I have roasted or steamed beets to pickle, slice into salads, or turn into dishes like this.
Ingredients:
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
Preparation:
Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.
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.
Moisten your hands and form 6 patties.
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.
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.