Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
Makes 12 patties
Butter for greasing the baking sheet
½ cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
½ cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
½ cup vegetable oil
½ cup finely chopped parsley
3 Tbsp flour
2 Tbsp soy sauce or tamari
1 clove garlic, minced or pressed (about ½ tsp)
1/8-1/4 tsp cayenne pepper
Preheat the oven to 350ºF. Lightly coat a baking sheet with butter.
Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them in the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.
Return the skillet to the heat. Add the sunflower seeds and stir them in the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.
Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (your hands work best here). Add cayenne (use ¼ tsp for spicier burgers) and mix until thoroughly combined.