Veggie Sliders

1/2 cup organic brown rice
1 organic onion, diced small
3 large organic red beets (about 1 pound), diced small
3-4 cloves organic garlic, minced
1 can organic black beans, drained and rinsed
juice from 1/2 organic lemon
1 Tbsp. organic olive oil
2 Tbsp. organic parsley, minced
1 tsp organic coriander
1/2 tsp organic thyme
2 Tbsp. organic unbleached white flour
sea salt and fresh black pepper, to taste
sliced cheese (optional)
slider buns


  1. Bring a large amount of water to a boil. Add the rice and reduce heat to a simmer. Cook rice until it’s a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and reduce heat to medium. Cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds.
  3. Pour the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, beet and onion mixture, lemon juice, olive oil, and all the spices. Stir to combine and taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until fully combined.
  4. Heat a cast-iron skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Once the oil is hot, shape the mixture into patties and add to the pan. The patties should begin to sizzle right away. Once all the patties are in the pan, reduce the heat to medium-high.
  5. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If the patties begin to break apart, just reshape them with a spatula. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
  6. Build the veggie sliders on the buns and serve immediately.