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Beet and Carrot Veggie Burgers

Beet and Carrot Veggie Burgers

If you like veggie burgers, you will love this recipe. Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy cheddar cheese and lots of toasty nuts and seeds. If you dislike frying, you will appreciate this recipe, which calls for baking the patties in the oven. (For a vegan version, omit the cheese and replace egg with homemade flaxseed egg substitute).

INGREDIENTS
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
1/8-1/4 teaspoon cayenne pepper
Butter or oil for greasing the baking sheet.

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.

Makes 12 patties.

Read more: Food, All recipes, Entrees

Adapted from Farmer John's Cookbook by John Peterson (Gibbs Smith, 2006).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

Farmer John's Cookbook

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14 comments

+ add your own
9:09PM PST on Feb 24, 2014

This looks delightful as I am very fond of beets as a veggie.

3:51PM PDT on May 25, 2012

yum

10:22AM PDT on May 14, 2012

Thanks Annie. This will be on the menu for my meatless Monday lunch.

10:56AM PDT on Mar 26, 2012

Sounds good. Thanks Annie.

6:25PM PST on Jan 20, 2012

Thank you!

5:14AM PDT on Jun 20, 2011

OOh this sounds YUmmy, I will have to find the flaxseed egg substitute and omit the cheese
BUT thank goodness no wheat and no tomato.

ONE Question
Can I freeze the mix before I finish the cooking as I can't eat 12 patties myself. (Hubby is an omnivore)

I want to start a campaign that we start calling non meat versions Patties,,
as said in a similar article Why call it a burger when we are avoiding meat Burgers are meat products.
Great recipes Need more, and I thought of frying the seeds together too. makes the process a little shorter BUT why is the frying necessary, Would it work without frying them?
Does it affect the flavour? or is there another reason?
Thanks

11:10AM PDT on Jun 19, 2011

Added to my favorites!

11:09AM PDT on Jun 19, 2011

Thank you Annie.
Love it when I read posts with vegan alternative!

12:32AM PDT on Jun 6, 2011

This recipe sounds good. Thanks!

5:54AM PDT on Apr 17, 2011

Thanks for the article.

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