Beet and Carrot Veggie Burgers

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Beet and Carrot Veggie Burgers

 

1/2 cup sesame seeds

1 cup sunflower seeds

2 cups peeled grated beets (1-2 medium beets)

2 cups grated carrots (about 4 carrots)

1/2 cup minced onion (about 1 medium onion)

2 eggs, lightly beaten

1 cup cooked brown rice

1 cup grated cheddar cheese

1/2 cup vegetable oil

1/2 cup finely chopped parsley

3 tablespoons flour

2 tablespoons soy sauce or tamari

1 clove garlic, minced

1/8 to 1/4 teaspoon cayenne pepper

butter or oil for greasing the baking sheet.

 

Preheat the oven to 350 degrees. Lightly grease a baking sheet.

Place a small, heavy skillet over medium heat. Add the sesame seeds and stir

them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes,

watching closely to avoid burning them. Immediately remove from heat and

transfer the toasted seeds to a dish to cool.

Return the skillet to the heat. Add the sunflower seeds and stir them on the dry

skillet just until lightly browned and fragrant, 3 to 5 minutes, watching

closely to avoid burning them. Immediately transfer them to the dish with the

sesame seeds.

Combine the beets, carrots, and onion in a large bowl. Stir in the toasted

sunflower and sesame seeds, eggs, rice, cheddar cheese, oil, flour, parsley, soy

sauce or tamari, and garlic. Add cayenne and mix until thoroughly combined.

Using your hands, shape the mixture into 12 patties and arrange them in rows on

the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are

very large and thick, it should not be necessary to flip them.

Makes 12 patties.