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Beet and Carrot Veggie Burgers
These burgers are a little time consuming to make. I prefer to do them in huge batches of 30 to freeze for later. This recipe should yield about 10-12 burgers, depending on how big you make them but you could halve it or double it. For best results the burgers really need to be pan fried.
- 2 cups shredded beets and carrots
- 1 large onion, sliced
- 1 teaspoon thyme
- 2-3 tablespoons oil
- About 3 cups cooked beans, with some bean broth
- About 2 cups cooked grains (I prefer a sticky short grain rice here)
- 1 1/2 cups sunflower seeds and/or pepitas, toasted
- 1 1/2 cups walnuts, toasted
- 1/4 cup quick cooking oats, as needed
- 1/4 cup polenta or corn meal, as needed
- 1/2 cup flour, you can use any flour you like if you prefer to keep these gluten free
- 1 tablespoon soy sauce
- 1-3 teaspoons garlic chile sauce
- 2-3 teaspoons yellow mustard
- Salt and pepper
Cook shredded veggies and onions with thyme in oil in a large skillet over medium heat. Stir frequently until well caramelized (about 35 minutes). While veggies are cooking, pulse toasted sunflower seeds and walnuts in a food processor until they have a coarse cornmeal texture with a few very small pieces remaining. Set aside and pulse beans and rice with soy sauce, chile sauce, mustard and a couple tablespoons of bean broth. You want a sort of cohesive bean/rice mush with some small bits left. Add more bean broth if needed. Once veggies are caramelized add to the rice and bean mixture and pulse to incorporate. In a large bowl mix together wet ingredients and toasted nuts and seeds. The goal is a mixture similar in moisture content and cohesiveness as ground meat. Add some cornmeal and/or quick oats to make the mixture drier if needed, or a tablespoon or two of bean broth to add moisture. Divide the mixture into balls about the size of a lacrosse ball. Mix flour with about a teaspoon each of salt and pepper and spread on a plate. Roll a ball around in the flour mixture and then, using the palm of one hand to gently flatten the burger, use the other hand to pat and round out the edges. Lay on a cookie sheet and repeat with the remaining burgers. Freeze until solid then pack in a freezer bag, using parchment or wax paper to separate individual patties. Return to freezer.
Place frozen patties directly onto a hot, generously oiled skillet set over medium high heat. Cover and cook about 4-5 minutes until golden brown on the bottom. Flip patties and cover and cook an addition 5 minutes or so until well browned and crispy on both sides. Serve in a hamburger bun with your favorite fixings. The burgers are also great for veggie meatball subs, or served with mashed potatoes and gravy!
Submitted by Sara Jones, Tucson CSA