- Prep: 40 minutes
- Cook: 50 minutes
- Yield: 40-45 Patties
My eldest daughter vehemently dislikes beets. Recently, one of her co-workers insisted that she try this veggie burger. To my daughter’s amazement she enjoyed it, and it’s made largely of beets. She got the recipe from the co-worker and we endeavored to recreate it with more precise measurements. These beet burgers freeze and reheat well so don’t be afraid to make a big batch and store the extra in the freezer.
- 16 cups shredded beets (we used 4 large beets, about 4.5” diameter)
- 5 shredded carrots
- 1 onion, minced
- 2 1/2 cups cooked brown rice
- 2 cups sunflower seeds, roasted with salt
- 1-1 1/2 cups pumpkin seeds
- 1 1/4 cups sesame seeds
- 12 eggs slightly beaten
- 1/3 cup tamari sauce
- 1 cup olive oil
- 1 bunch of parsley chopped finely
- 6 garlic cloves minced
- 2 1/2 cups shredded cheddar cheese (I used sharp)
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded parmesan cheese
- 1/2 cup whole wheat pastry flour
- 3 cups bread crumbs
- Preheat oven to 400 degrees F (we used a convection oven).
- Mix all ingredients together. Make into patties (we used a generous 1/2 cup measure to make them even). Place on a parchment paper lined baking sheet. Bake about 25 minutes per side. The burgers should be browned and crispy on the outside.
- These also freeze and reheat well. Reheat for 3-5 minutes on each side or until heated through.
Printed in Real Food Health Magazine | September / October 2013
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