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Blue Cheese & Beet Veggie Burger |

Bacon, Blue Cheese and Beet Veggie Burgers

  • Author: by Serena Ball, RD
  • Yield: 8-10 patties 1x


A super simple tutorial on how to make veggie burgers.


  • 1 1/2 cups cooked, cooled blend of leftover wild rice & white rice
  • 3/4 cup grated uncooked beet (about 1 medium)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped pecans, toasted
  • 12 strips cooked, chopped bacon
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 2 large eggs
  • 12 tablespoons olive oil
  • 34 oz blue cheese
  • Sourdough rolls (optional)


  1. Preheat oven to 400-degrees with a baking sheet lined with parchment paper in oven (to preheat also).
  2. Combine rice, beet, breadcrumbs, pecans, bacon, basil, garlic,salt and pepper in a medium bowl. Combine mustard and eggs, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/4 cup rice mixture into a 1/2-cup measuring cup that’s been coated with cooking spray; pack mixture down. Remove from measuring cup. Repeat procedure until all mixture is used up, about 8 mini-burgers. (Or if mixture is too wet, just drop straight onto hot skillet!)
  3. Heat a large skillet over medium-high heat. Add 1/2 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes until golden brown. Flip. Cook 2 more minutes. Carefully transfer patties to preheated baking sheet and then into oven. Repeat procedure with remaining oil and remaining patties. Place pan in oven; bake patties at 400° for 5 minutes or until the rest of dinner is ready. Top each patty with 1 cheese slice and serve with or without buns.


  • Serving Size: 1-2 patties