Beet burgers
Adapted from a recipe by Elizabeth Henderson of Rose Valley Farm by Lori, Yorkville CSAThis recipe appeared in Recipes from America’s Small Farms, and members rave about it, despite the fact that it requires a lot of time and creates a lot of dirty pots and pans. I find it goes faster if I grate the veggies and cheese in the food processor and then transfer them to a large bowl.
Ingredients
- 2 cups grated peeled beets (about 12 oz)
- 2 cups grated peeled carrots (about 6 oz)
- ½ cup peeled grated onion (1 large)
- 1 cup grated cheddar cheese
- 2-4 garlic cloves finely chopped
- 1-2 cups kale chard, or other leafy vegetables, chopped (if available)
- 3 TBS chopped fresh parsley
- ½ cup sesame seeds toasted
- 1 cup sunflower seeds toasted
- 1 cup cooked brown rice
- 2 large eggs beaten
- ¼ cup vegetable oil + more for greasing the pan
- 3 TBS all-purpose flour
- 2 TBS soy sauce
- Ground red pepper to taste
Instructions
- Preheat the oven to 350 F. Generously grease a rimmed baking sheet.
- Combine all ingredients in a large bowl; mix well.
- Form the mixture into 8 patties and bake for 45-60 minutes until firm and the vegetables are cooked through. Or, form 32 to 48 smaller patties and cook for 30-45 minutes.
Notes
Add cooking time for rice