Beet and Carrot Veggie Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Farmer John's Cookbook by John Peterson (Gibbs Smith, 2006). Ingredients:
1/2 cup sesame seeds |
1 cup sunflower seeds |
2 cups beets |
2 cups carrots |
1/2 cup onion |
2 eggs |
1 cup cooked brown rice |
1 cup cheddar cheese |
1/2 cup vegetable oil |
1/2 cup parsley |
3 tablespoons flour |
Directions:
1. Preheat the oven to 350F. Lightly grease a baking sheet.
2. 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.
3. 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.
4. 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.
5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.
6. 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.
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