Wednesday, October 13, 2010

Beet burger recipe

Adapted from Farmer John's Cookbook - The Real Dirt on Vegetables

Baked Beet-and-Carrot Burgers (except I doubled the beets and omitted the carrots)

1/2 C sesame seeds (I didn't have so I skipped)
1 C sunflower seeds
2 C peeled, grated beets (peeled? No way. As I mentioned above, I doubled the beets and then added some more.)
2 C grated carrots
1/2 c minced onion
2 eggs, lightly beaten
1 C cooked brown rice
1 C grated cheddar cheese (I skipped this because the cheese gets lost amongst the beets and we prefer the cheese melted on top of the burger before serving)
1/2 C vegetable oil (I think I used a combination of vegetable and olive oil)
1/2 C finely chopped fresh parsley (I can't remember what I used, but I didn't have enough parsley so I probably used beet greens or chard)
3 T flour
2 T tamari
1 clove garlic, minced
1/4 t cayenne pepper (I used red pepper flakes)

Brown sesame seeds in dry skillet until fragrant, about 3 to 5 mins. Remove from heat immediately. Repeat process with sunflower seeds.

Combine the beets, carrots and onion in a large bowl. Stir in the toasted seeds, eggs, rice, cheese and then the remaining ingredients. Mix until well combined (use your hands).

Shape (again with your hands) into 12 patties (we actually do more of a hot dog shape as they fit better on baguettes or on pitas) and freeze.

To bake: preheat oven to 350. Lightly coat a baking sheet with butter. Bake until brown around the edges and fragrant; about 20 minutes (depends upon the size of your patties). Not necessary to turn them over unless they are really large or you like them brown on both sides. Melt a piece of sharp cheddar on top and serve alone or on a bun.


As you can tell from my substitutions, this is an extremely forgiving recipe. Feel free to add according to your whims.

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