Mother Earth Living

Beet Burgers Recipe

These beet burgers freeze well and even taste surprisingly good cold. The deep red color of the beets gives them a hearty burger feel, too.
By John Ivanko and Lisa Kivirist
May/June 2012
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The red color of the beets gives these beet burgers a hearty burger feel.
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These beet burgers take some time to make, but they freeze well, so consider making a triple batch. They taste surprisingly good cold.

Beet Burgers Recipe

4 cups beets, grated (about 4 medium beets)
1 cup onion, chopped (1 medium onion)
1 cup cooked long-grain brown rice
1 cup sunflower seeds
1/2 cup sesame seeds
2 eggs, lightly beaten
2 tablespoons soy sauce
1 cup cheddar cheese, grated
3 tablespoons flour
1/4 cup canola oil

1. Thoroughly mix all ingredients in a bowl.

2. Form into patties and place on lightly oiled baking sheets. Bake at 350 degrees for about 45 minutes. After about 40 minutes, flip patties for the last 5 minutes of baking. Cooked patties should be browned and firm. You may need to use a spatula to get patties off baking sheet. For a grilling alternative, bake for 40 minutes, then finish by grilling for a few minutes unbaked-side-down.

3. Serve just as you would a hamburger, with lettuce, tomato, cheese and condiments inside a homemade bun. We like ours with barbecue sauce. Makes approximately 12 patties.

Adapted from Farmstead Chef by John Ivanko and Lisa Kivirist. 

For more easy potluck recipes, read the original article, “Healthy, Easy Potluck Recipes for Summer Parties.”








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