Process beets, beans, rice, panko, uncooked egg, garlic, thyme, smoked paprika, cumin, salt, and pepper in a food processor until combined. Form mixture into 4 patties; refrigerate for 1 hour.
Vegetarian burgers you can actually grill! Make sure to chill the beet patties before grilling so they hold their shape on the grill.
Servings and Ingredients
|8 oz.||beets, peeled and quartered|
|1 c.||Hy-Vee no-salt-added garbanzo beans, rinsed and drained|
|¾ c.||Hy-Vee instant brown rice, cooked and cooled|
|½ c.||Hy-Vee plain panko breadcrumbs|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee dried thyme leaves|
|1 tsp.||Hy-Vee smoked paprika|
|1 tsp.||Hy-Vee ground cumin|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|4||(1/4-inch) fresh pineapple slices|
|1 tsp.||Gustare Vita olive oil|
|4||(1-oz.) slices Hy-Vee sliced Swiss cheese|
|½ c.||Hy-Vee stone ground Dijon mustard|
|4||Hy-Vee Bakery Hy-Waiian hamburger buns, split and toasted|
|1 c.||fresh arugula|
|4||pasteurized eggs, fried sunny-side up|
Things To Grab
- Food processor
- Charcoal or gas grill
- Meat thermometer
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees). Brush pineapple with oil. Grill patties and pineapple 6 to 8 minutes or until patties are done (165 degrees) and pineapple is slightly charred, turning once. Top patties with cheese slices during last minute of cooking.
To assemble, spread mustard on cut sides of buns. Layer arugula, pineapple, beet patties, and fried eggs on bun bottoms. Add bun tops.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 275mg
- Sodium: 1300mg
- Total Carbohydrates: 79g
- Protein: 30g
Hy-Vee Seasons May 2020