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Old April 1, 2012   #39
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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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. Puree 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"
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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.
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