A DIFFERENT KIND OF BURGER
I ran across this recipe when I was looking for ideas for meals to include in my book, Psyched to be Skinny – How to Stop Emotional Eating, Enjoy Healthy Weight Loss & Keep it Off for Life!
I thought it really looked interesting, although I didn’t use it in the book. (by the way, each chapter has a special recipe for the “type’ of eater we describe – Bored Eater, Situational Eater, Anxious Eater etc…)
If you are GLUTEN FREE or DAIRY FREE a couple quick changes: Use Gluten Free Panko bread crumbs; go Bun-less or a Gluten Free bun; Omit the blue cheese/mayo spread and use a mashed avocado!
Berkeley Veggie Burger
Ingredients
- 6 (1 1/2-ounce) artisanal sandwich rolls
- Cooking spray
- 3 cups grated cooked golden beet (about 3 medium)
- 1/3 cup chopped walnuts, toasted
- 1/3 cup panko (Japanese breadcrumbs)
- 3 tablespoons grated fresh horseradish
- 3 tablespoons minced fresh chives
- 1/4 teaspoon freshly ground black pepper
- 1 (8.8-ounce) package precooked brown rice
- 2 teaspoons Dijon mustard
- 2 large eggs
- 1 large egg white
- 3/8 teaspoon kosher salt, divided
- 2 tablespoons canola oil, divided
- 1/4 cup canola mayonnaise
- 1 teaspoon fresh lemon juice
- 2 ounces blue cheese, crumbled (1/2 cup)
- 1 1/2 cups arugula
Instructions
- Preheat broiler to high.
- Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.
- Reduce oven temperature to 400°; place a baking sheet in oven.
- Combine beet and next 6 ingredients (through rice). Combine mustard, eggs, and egg white. Add 1/4 teaspoon salt and mustard mixture to beet mixture; stir well. Spoon about 2/3 cup rice mixture into a (4-inch) round biscuit cutter; pack mixture down. Remove mold; repeat 5 times to form 6 patties.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Carefully add 3 patties to pan; cook 3 minutes. Carefully transfer patties to preheated baking sheet coated with cooking spray, turning patties over. Repeat procedure with remaining 1 tablespoon oil and 3 patties. Return baking sheet to oven; bake patties at 400° for 12 minutes.
- Combine mayonnaise, juice, cheese, and 1/8 teaspoon salt. Place bottom half of each roll on a plate. Divide mayonnaise mixture among roll bottoms; top each with 1 patty. Arrange 1/4 cup arugula on each patty; top with roll tops.
Recipe source: http://www.myrecipes.com/recipe/berkeley-veggie-burger
Photo: Randy Mayor; Stylist: Cindy Barr
Day 4 of #NationalNutritionMonth Blog!