Beet and Carrot Burgers

Ingredients:
butter/pam for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (i've both steamed and roasted them - whatever works for you. also i don't really have luck grating beets so i just mince them)
2 cups grated carrots (i buy a bag of the matchstick carrots to make it easier)
1/2 cup onion (about 1 medium onion, sweet or yellow)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parlsey (or a few shakes of dried parsley)
1.5 cups flour (i'm now thinking toasted breadcrumbs would be even better)
2 Tbs soy sauce
1 clove garlic, inclued or pressed (let's be honest, i do at least 2 cloves if not more)
1/8 to 1/4 tsp cayenne pepper

1) if you are baking the burgers, preheat oven to 350 and lightly coat a baking sheet with butter/pam. if you are pan frying, wait until closer to when you are ready to start cooking the burger to turn on the burner to medium.

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 - watch close or they'll burn. immediately remove from heat and transfer to a dish to cool. repeat with the sunflower seeds

3) combine the beets, carrots, and onion in a large bowl. stir in the toasted seeds, eggs, rice, cheddar, oil, flour, parsley, soy sauce, and cayenne. at this point i use my hands to mush it all together and make sure everything is combined fully.

4) shape into patties however large you'd like

5) bake until brown around the edges (about 20 minutes). unless they are large and thick (that's what she said) there is no need to turn them. OR turn the burner on medium, spray the pan, and cook the patty until browned, then turn and do it on the other side.

6) i eat mine on those flattened buns with a slice of tomato, a couple slices of avocado (duh) and some plain greek yogurt with lemon and garlic powder, but i'm sure there are other fun variations.

Note: this makes about 12 patties or so, depending on how big you make them. i make up all the patties and wrap them individually in tin foil and freeze them. about a minute on defrost in the microwave does the trick.


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