Baked Beet and Carrot Burgers

28 Jan

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

 

½ cup sesame seeds

1 cup sunflower seeds

2 cups peeled, grated beets (2 medium)

2 cups grated carrots (about 4)

½ cup minced onion

2 eggs, lightly beaten

1 cup cooked brown rice

1 cup grated cheddar cheese

½ cup vegetable oil

½ cup finely chopped parsley

3 tablespoons flour

2 tablespoons tamari

1 clove garlic, minced or finely chopped

¼ teaspoon cayenne pepper

 

  1. Preheat oven to 350 degrees. Lightly grease a baking sheet
  2. Place a small, heavy skillet over medium heat. Add sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.
  3. Return skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the bowl with sesame seeds.
  4. Combine the beets, carrots and onion in a large bowl. Stir in seeds mixture, eggs, rice, cheese, oil, flour, parsley, tamari and garlic (hands work the best). Add cayenne and mix until thoroughly combined.
  5. Using your hands, shape mixture into 12 patties and arrange them 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 turn them over. Serve alone or on buns.

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