Beetroot, Rice and Goats' Cheese Burgers
Inspired by techniques from NYT Cooking.
Earthy roasted beetroot and creamy goats' cheese bind fluffy rice and white beans into sturdy, satisfying vegetarian patties.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- large bowl
- food processor (or a fork)
- heavy ovenproof frying pan
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 490 kcal |
| Protein | 15.7 g |
| Carbohydrate | 82.7 g |
| of which sugars | 7.6 g |
| of which free sugars | 5.5 g |
| Fat | 10.3 g |
| of which saturates | 2.9 g |
| Fibre | 4.2 g |
| Salt | 2.11 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Patties
- 300 g cooked brown or white rice, cooled
- 135 g roasted beetroot, finely diced or grated
- 15 g chopped fresh herbs (parsley and dill)
- 1 x 400 g tin white beans, drained and rinsed
- 1 tbsp lemon juice
- 1 large egg
- 57 g soft goats' cheese, crumbled
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
To cook
- 30 ml extra-virgin olive oil or rapeseed oil
To serve
- 6 burger buns, split (optional)
- 6 tsp ketchup, to serve
- 1
Purée. Purée 1 drained and rinsed 400 g tin white beans with 1 tbsp lemon juice and 1 large egg in a food processor (or mash with a fork).
- 2
Mix. Combine 300 g cooled cooked brown or white rice, 135 g finely diced or grated roasted beetroot and 15 g chopped fresh herbs (parsley and dill); scrape in the bean purée and stir through 57 g crumbled soft goats' cheese, ¾ tsp fine salt and ¼ tsp ground black pepper.
- 3
Shape. With wet hands shape 6 patties and place on a plate.
- 4
Brown. Heat 1 tbsp of 30 ml extra-virgin olive oil or rapeseed oil in an ovenproof frying pan over medium heat and brown 3 of the patties 2 min on one side.
- 5
Bake. Turn the patties, put the pan in the oven at 190 °C (170 °C fan) for 10 min until 71 °C in the centre, then remove to a plate.
- 6
Repeat. Brown and bake the remaining 3 patties with the rest of the oil.
- 7
Serve. Place in 6 burger buns with 6 tsp ketchup and your usual toppings, or serve on their own with ketchup.
Storage
Because they contain cooked rice, chill leftover patties quickly and eat within 1 day, reheated until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
