Beet, Rice and Goat Cheese Burgers

• 2 cups cooked brown or white rice
• 1 cup finely diced or grated roasted beets
• 1/4 cup chopped fresh herbs, like a mixture of parsley and dill
• 1 15-ounce can white beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 egg
• 2 ounces goat cheese, crumbled
• Salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil or canola oil, as needed

1. Preheat the oven to 375 degrees.
2. Combine the rice, beets and herbs in a large bowl.
3. Puree the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork.
4. Scrape into the bowl with the rice and beets.
5. Add the goat cheese, salt and pepper, and mix the ingredients together.
6. Moisten your hands and form 6 patties.
7. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes.
8. Turn over onto the other side and place in the oven for 10 minutes.
9. Serve with or without buns, ketchup and the works.

rice, beets, fresh herbs, white beans, lemon juice, egg, goat cheese, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1015441 (may not work)