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Goat Cheese & Beet Burger

Meal: 215 cal Protein: 9 g Carbs: 37 g Fat: 4 g

Serving size 6 215 cal Protein: 9 g Carbs: 37 g Fat: 4 g

Ingredients

  • 2 C Brown Rice , cooked
  • 1 C Beets roasted and diced (I SWAPPED TO SWEET POTATOES ON VIDEO)
  • Olive Oil
  • Sea Salt
  • ¼ C Parsley , diced (I SWAPPED TO 2 HANDFULS OF SPINACH)
  • 1 Can White Beans , drained and rinsed (I SWAPPED TO NAVY BEANS)
  • 2 oz Goat Cheese
  • 1 Eggs
  • 1 Tbsp Lemon Juice
  • Sea Salt & Pepper
  • 2 Tbsp Olive Oil

Directions

  1. Preheat oven to 425F.
  2. Cook rice on stove top (or instapot) as directed and set aside.
  3. Roast beets at 425F until soft and set aside.
  4. Re-set oven to 350F.
  5. Combine beets, parsley, beans, cheese, egg, lemon, salt & pepper in food processor and pulse until smooth.
  6. Combine beet mixture with enough rice to hold it together. Adjust seasoning. Form patties using hands or a scoop.
  7. Place on parchment lined baking sheet and cook for 15-20 minutes, until firm in center. Remove from oven.
  8. When ready to eat (directly from oven, from fridge, or defrosted from freezer), heat oil in saute pan over medium heat. Saute each burger until crispy, appx 2 minutes on each side.
  9. Serve with greens and a vinaigrette. The sweetness of the sweet potatoes pairs really well with the goat cheese. Very different results – but both the beets and sweet potatoes are good in this recipe.
Sandy
  • Hurdle 9: Prepared Foods
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