Beet Burgers

      Beet Burgers are one of my favorite summer meals. I buy enough fresh beets, carrots and onions at the Farmer’s Market to make a double batch so I can freeze the extras. If you’re not a fan of beets, this might not be the recipe for you! Check out some of my other delicious healthy vegetarian recipes!

                                                                                                                                                                                                                                                                                   Beet Burgers

2 cups grated raw beets

2 cups grated raw carrots

½ cup grated raw onion

1 cup cooked brown rice

1 cup toasted sunflower seeds

½ cup toasted sesame seeds

2 eggs, beaten

2 Tbsp. tamari

1 cup grated cheddar cheese

3 Tbsp flour

¼ cup oil

Herbs to taste: garlic, cayenne, parsley

Salt & Pepper

 

(To make gluten free – use gluten free tamari in place of soy sauce and substitute oatmeal for the flour.)

Toast sunflower and sesame seeds in dry skillet several minutes at med/low heat, stirring constantly, until lightly browned.  Mix all ingredients together, form into patties, and bake at 350 degrees 40-50 minutes, depending on the size of your patties.  Burgers do not need to be turned during baking unless they are very large.

Yield: 8 large burgers

Beet burgers can be eaten plain or in a bun in place of a hamburger patty.

(I double this recipe after buying beets, carrots and onions at the Farmer’s Market and freeze the extras.)