Berkeley Veggie Burger

Ingredients

• 1.5 cups arugula 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cheese blue crumbled
• 8.8 ounce precooked brown rice 
• 2 tablespoons canola oil divided
• 2 teaspoons dijon mustard 
• 1 large egg white 
• 2 large eggs 
• 3 tablespoons chives fresh minced
• 3 tablespoons horseradish fresh grated
• 3 cups golden beets grated cooked ( 3 medium)
• 0.4 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 9 ounce artisanal sandwich rolls 
• 0.3 cup walnuts toasted chopped

Equipment

• frying pan
• baking sheet
• oven
• broiler

Directions

1. Preheat broiler to high.
2. Place rolls, cut sides up, on a baking sheet; coat with cooking spray. Broil 2 minutes or until toasted. Set aside.
3. Reduce oven temperature to 400; place a baking sheet in oven.
4. Combine beet and next 6 ingredients (through rice).
5. Combine mustard, eggs, and egg white.
6. Add 1/4 teaspoon salt and mustard mixture to beet mixture; stir well. Spoon about 2/3 cup rice mixture into a (4-inch) round biscuit cutter; pack mixture down.
7. Remove mold; repeat 5 times to form 6 patties.
8. Heat a large skillet over medium-high heat.
9. Add 1 tablespoon oil; swirl to coat. Carefully add 3 patties to pan; cook 3 minutes. Carefully transfer patties to preheated baking sheet coated with cooking spray, turning patties over. Repeat procedure with remaining 1 tablespoon oil and 3 patties. Return baking sheet to oven; bake patties at 400 for 12 minutes.
10. Combine mayonnaise, juice, cheese, and 1/8 teaspoon salt.
11. Place bottom half of each roll on a plate. Divide mayonnaise mixture among roll bottoms; top each with 1 patty. Arrange 1/4 cup arugula on each patty; top with roll tops.