Guacamole Stuffed Beet Veggie Burgers

I had never made veggie burgers before, always eating mine frozen out of a box. And while I really enjoy a lot of the frozen varieties, these are definitely worth the effort if you have the time. The're made with beets so they are actually a bit sweet with a crunchy texture on the outside and a creamy inside. Of course, if you don't like beets these aren't for you, but if you do, you're in for a treat!

I also made use of my burger stuffer recently purchased from Sur la Table, but you certainly don't need it. While I will call for it in the recipe below you can easily just put the guacamole on top rather than inside. However, of course, it won't be as fun without an additional fun gadget!

Time: 45 min
Difficulty: medium



Guacamole Stuffed Beet Veggie Burgers
Ingredients:
1 bag boil-in-a-bag brown rice
2 tsp Dijon mustard
1 egg white
2 eggs
1 tbsp low fat mayo
1/3 c panko
3 c beets, shredded
1/4 c slivered almonds, further pounded/shredded
3 tbsp fresh chives, diced
1/2 tsp black pepper
6 oz guacamole
1 tsp olive oil
2.5 fresh ciabatta rolls
1 large tomato

Follow the directions to cook your brown rice, then drain.

As the rice is cooking, get your oven pre-heating to 400 degrees. Grease a cookie sheet and put it in the oven to let it also pre-heat.

Combine the mustard, egg white, and eggs. Whisk until evenly combined. Set aside for a moment.

In a large bowl combine the brown rice, mayo, panko, beets, almonds, chives, and black pepper. Toss until combined. Add the mustard mixture and stir just until everything is evenly mixed.

Using a burger stuff on the 1/2 lb burger size and follow the directions provided. You should be able to make 5 veggie burgers stuffed with guacamole.

Heat a large pan over medium high heat. Add a tsp of olive oil, swirling to coat. Add the burgers and cook for 3 minutes. Then very carefully flip them onto the pre-heated cookie sheet so the cooked side is now facing up. Bake for 12 minutes. The edges should now be slightly crispy.

Slice the ciabatta rolls in half and toast them. Place one burger on each roll half so they are served open-faced. Add a slice of tomato on top and enjoy!

Note: In the picture I also added a small amount of shredded mozzarella which is not included in the description above or the nutrition below. However, it was very tasty so just make sure to remember it if you want to include this optional item!

Servings: 5
Serving size: 1/2 lb veggie burger on a roll
Nutrition: calories 403; carbs 59g; fat 13g; protein 11g; sodium 316mg; iron 11mg