For extra color, use multi-colored carrots for this vegetarian burger. Cooked, cooled patties can be placed in the refrigerator for up to 2 days and reheated in a 275-degree oven.
Ingredients
- 1 cup unsalted sunflower kernels
- ½ cup sesame seeds
- 2 cups grated peeled raw beets – approximately 2 medium sized beets
- 2 cups peeled grated carrots
- ½ cup grated onion
- 1 cup cooked brown rice
- 1 cup loosely packed grated cheddar cheese
- 2 eggs beaten
- 2 Tbsp low sodium soy sauce
- 3 Tbsp flour
- ¼ cup grapeseed or canola oil
- 2 Tbsp chopped fresh Italian parsley or cilantro
- 1 garlic clove, finely minced
- A pinch of cayenne pepper
Instructions
Preheat oven to 350 degrees. Place the sunfl ower kernels and sesame seeds on a baking pan. Toast in the oven for 5 to 6 minutes or until the sunfl ower seeds are lightly brown and fragrant. In a large mixing bowl, combine remaining ingredients along with the toasted seeds. Mix well to combine.
Line two baking sheets with parchment paper. Form the mixture into 12 patties. Over the sink, use your hands to squeeze out as much excess liquid as possible. Place the patties on the prepared pans, pressing lightly with the palm of your hand to flatten.
Bake for 10 minutes. Remove from oven. Using a flat metal spatula, carefully flip the patties over. If the patties crumble a bit, press them gently to put them back together. Bake for an addition 10 minutes. Serve alone or on a bun with your favorite hummus.
Makes twelve 3½ inch patties
