Beet and Brown Rice Sliders

Ingredients

• 0.8 cup beets grated cooked ( 1 medium)
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons dijon mustard 
• 1 large eggs 
• 0.3 cup parsley fresh chopped
• 3 ounce goat cheese sliced
• 0.5 teaspoon kosher salt 
• 1 cup brown rice cooled cooked
• 2 tablespoons olive oil 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 tablespoons shallots finely chopped
• 16 slices sourdough bread thin
• 6 tablespoons walnut pieces toasted chopped
• 1 cup watercress 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• cookie cutter
• broiler

Directions

1. Preheat broiler to high.
2. Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.
3. Reduce oven temperature to 40
4. Place a baking sheet in oven to preheat.
5. Combine rice and next 7 ingredients (through pepper) in a medium bowl.
6. Combine mustard and egg, stirring well.
7. Add egg mixture to rice mixture; stir until well blended. Spoon 1/3 cup rice mixture into a (2 1/2-inch) round cookie cutter; pack mixture down.
8. Remove mold. Repeat procedure 7 times to form 8 patties.
9. Heat a large skillet over medium-high heat.
10. Add 1 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties.
11. Place pan in oven; bake patties at 400 for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set.
12. Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.