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A recipe for fresh beet burgers in any season
It’s surprising how many fresh vegetables you can pull from the garden in late winter and early spring – and what’s even more exciting is how many gorgeous dishes you can create from them.
Beets will survive even the coldest winters if covered with a mulch of leaves or spoiled hay. I mix several varieties together and sow a row of mixed beets in summer to get me through the winter months. The first thing that comes to mind if I have a surplus of beets (and some green cabbage) is to make a pot of steaming Russian Borscht, but this beet burger provides a different way of getting the benefits of beets any time of the year.
2 cups (500 mL) grated beets 2 cups (500 mL) grated carrots 1 onion, diced small 3 garlic cloves, minced 2 cups (500 mL) cooked brown rice or quinoa 1 cup (250 mL) grated cheddar cheese ½ cup (125 mL) toasted sunflower seeds ½ cup (125 mL) flour 3 Tbsp. (45 mL) fresh dill or 1 Tbsp. (15 mL) dried
¼ cup (60 mL) vegetable oil 2 eggs 2 Tbsp. (30 mL) tamari soy sauce or Bragg All Purpose Seasoning
1 cup (250 mL) yogourt ¼ cup (60 mL) mayonnaise 3 Tbsp. (45 mL) tomato paste Hot sauce, Tabasco sauce or cayenne pepper to taste
Preheat oven to 350°F (177°C). Take ½ cup (125 mL) of the mixture and shape into patties about ¾ in. (2 cm) thick. Place on a greased baking sheet and bake 20 minutes on one side, and turn over for another 25 minutes. Top with a spoonful of sauce and eat on your favourite burger bun.