I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. At my house, we love them topped with melted cheddar (as seen here) or goat cheese and all the regular burger fixin’s. Baking them helps the burgers maintain structural integrity, bu you can also fry these in vegetable oil if you’re in a hurry. I have never had much success grilling these fresh. Leftovers work like a dream on the grill, though. You can easily make these gluten free by choosing a starch instead of flour and make these vegan by using Daiya cheese and flaxseed meal (as an egg replacement).
Beet and Carrot Burgers
adapted from some random CSA box
Makes 6 large burgers
- 2 cups grated Beets
- 2 cups grated Carrots
- 1 cup cooked Sorghum*
- 1 cup toasted Sunflower Seeds
- 2 Eggs, beaten
- 2 Tbsp Soy Sauce
- 1 cup grated Cheddar Cheese
- 3 Tbsp Whole Wheat Flour
- 2-3 cloves Garlic, minced
- ¼ tsp Cayenne Pepper (or to taste)
- 1 Tbsp dried Parsley
- Salt and Pepper to taste
Preheat oven to 350°F. Line one or two baking sheets (depending on size) with parchment paper. Combine all ingredients, adding more flour if mixture is too wet. Form patties by scooping 2/3 cup of mixture into a ball in your hands. Compress ball as tightly as you can to help it hold together. Place the ball on the prepared baking sheet. Gently press down to flatten to ½” thickness. Use your hands to press along the edges to help the burger take shape, if needed. Repeat with remaining mixture, keeping about 2” between burgers (purely for flipping ease). Bake 30-40 minutes, flipping halfway through.
Leftover burgers can be frozen and reheated for use.
*I have used rice as the grain with much success, but really enjoyed the texture that cooked sorghum offered.