Farmer John's Beet & Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar

Farmer John's Beet & Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar

Now hold on just a minute. Before you tell me to put away the patchouli and sprouts, scroll down and take a look at the amazing bowl of ingredient goodness that these vegetarian (easily modified to vegan) burgers are rockin'. Yep, they are technically "veggie burgers" but they are SO good and the only veggie burgers that I make on a regular basis.

The recipe is from Farmer John's Cookbook: The Real Dirt on Vegetables which you can check out in the Washington's Green Grocer Free Lending Library, as well as rent the movie "The Real Dirt on Farmer John". Both of which, are terrific.

As you can see, there are quite a few of ingredients, but as long as you do all the grating in your food processor, it's pretty quick to put together. After all the ingredients are in the bowl, use your hands to mix them all together and form the patties. You can make them ahead of time, put them on the sheet tray and refrigerate until you're ready to bake them. You can also bake them and freeze them for re-heating.

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds and Cheddar Cheese

From "Farmer John's Cookbook: The Real Dirt on Vegetables."
cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (2 medium beets)
2 cups grated carrots (about 4 carrots)
cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
cup finely chopped parsley
3 tablespoons flour
2 tablespoons tamari
1 clove garlic, finely chopped
teaspoon cayenne pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them until lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer to a small bowl.

3. Return the skillet to the heat and add the sunflower seeds. Stir them until lightly browned and fragrant, 3 to 5 minutes. Transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, tamari and garlic (your hands work best here). Add cayenne and mix until thoroughly combined.

5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.

I usually serve them without a bun. You can see in the picture up top that I served one with a little bit of Spicy Pumpkin Seed and Roasted Garlic Pesto and one with sprouts. Add a lacto-fermented dill pickle from Real Pickles (available in our Pantry section) and you've got one of the healthiest "burger" plates around!