Beet “Burgers”

beet patties photo 2 by Justin Anderson

Looking for an alternative to beef for your summer entertaining needs?   Here is a delicious “burger” made with fresh grated beets and carrots with the added crunch of sunflower seeds and a bit of cheddar cheese for extra flavor.

Make these delicious vegetarian patties ahead of time.   I bake them in an oven on parchment paper.  Midway the baking process, remove the pan from the oven and carefully flip the patties.   If a few come apart, just use your hands to reform them.

They are great served with a homemade hummus.  Serve on a bun or alone!   Great with homemade kale chips.   For more vegetable burger recipes, check out my recent Milwaukee Journal Sentinel article.

beet burgers cooking by Justin Anderson

Beet “Burgers”
Makes approximately twelve 3 1/2 inch patties

1 cup hulled unsalted sunflower seeds
1/2 cup sesame seeds
2 cups grated washed beets (squeese out excess water) – approximately 2 medium sized beets
2 cups peeled and grated carrots
1 cup cooked brown rice
1/2 cup finely chopped onion
1 cup grated cheddar cheese
2 large eggs, beaten
1 tablespoon tamari sauce or low sodium soy sauce
3 tablespoons flour
1/4 cup grapeseed or canola oil
1 tablespoon chopped fresh Italian parsley or cilantro
1 clove of fresh garlic, finely minced
a pinch of cayenne pepper

Hummus (for garnish) optional

Preheat oven to 350 degrees.   Place the sunflower and sesame seeds on a baking pan.   Tost in the oven for 5 to 6 minutes or until lightly brown and fragrant.

Combine all of the other ingredients (except the hummus) in a bowl.   Mix well to combine.

Line two baking sheets with parchment paper.   Spray with nonstick food spray.   Form the mixture into 12 patties.   Use your hands to squeeze out as much excess liquid as possible.   Place the patties on the prepared pans, pressing lightly with your hand to flatten them.

Bake for 10 minutes.   Remove from oven and carefully flip the patties over with a flat spatula.  If the patties crumble a bit, press them together gently.   Bake for an additional 10 minutes.   Serve with hummus if desired.

Cooled baked patties can be kept covered in the refrigerator for up to 2 days.   Reheat in a 250 degree oven for a few minutes to warm them up.



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