Beet, Rice and Goat Cheese Burgers!
This recipe is from Martha Rose Shulman.
Click HERE for the original recipe from the NY Times.
We made a huge batch of these at my work place. About 144 total. Make sure to finely grate the beets and we had to add rice flour because the mix was too wet. We also grilled both sides of the burgers and then put them in the oven at 350 degrees for 15 minutes to finish off cooking. The grilling of both sides helps with the flavor. We got a note from one of the eaters that we had a sense of humor in our vegetarian kitchen to make these meat-like red burgers. If you look at the ones on the grill, they kind of look like raw beef. Also, using gloves helps to keep the hands from completely turning red. If you don't use gloves, you can remove some of the red on your hands with a slurry of salt and lemon juice.