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.

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

19 comments

William C
William C6 months ago

Thank you.

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W. C
W. C6 months ago

Thanks.

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Jeanne Rogers
Jeanne R10 months ago

Thank you for sharing.

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Jeanne Rogers
Jeanne R10 months ago

Thank you for sharing.

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Ahmed R.
Past Member 1 years ago

Toooo much cheese!!!

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Dale O.

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

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J.L. A.
JL A5 years ago

yum

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John B.
John B5 years ago

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

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Robert O.
Robert O5 years ago

Sounds good. Thanks Annie.

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jayasri amma
jayasri amma5 years ago

Thank you!

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