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Recipe by:
America’s Small Farms, by Joanne Lamb Hayes and Lori Stein, Villard Books, 2003
Courtesy of Sustainable Table ® Description:
This recipe was created by Alison Clarke, a member of New York’s Rose Valley Farm, one of the first CSA farms in the Northeast. Beet burgers were a hit a 1993 Organically Grown Week dinner, and kept guests happy even when the speaker was over an hour late. After you’ve made them once, experiment with different amounts of garlic, parsley, and cayenne; Rose Valley members are garlic lovers, and add garlic liberally. Ingredients:
2 cups grated beets (about ¾ pound)
2 cups grated carrots (about ½ pound)
1 cup cooked brown rice
1 cup grated rBGH-free Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
½ cup sesame seeds, toasted
½ cup grated onion (about 1 medium)
¼ cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste
Directions:
1. Preheat oven to 350 degrees.
2. Generously grease a rimmed baking sheet.
3. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.
4. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through. Recipe Number 94 added on 2006-10-19
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