Baked beet and carrot burgers

From Farmer John’s Cookbook by John Peterson

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (~2 beets)
2 cups grated carrots (~4 carrots)
1 onion, minced
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped parsley
3 tbsp flour
2 tbsp soy sauce/tamari
1 clove garlic, minced
1/8-1/4 tsp cayenne pepper

1. Preheat oven to 350, grease a baking sheet.
2. Toast the sesame seeds and the sunflower seeds (skillet, 3-5 minutes), separately. Put them in a bowl.
3. Combine beets, carrots, onion in a big bowl, then stir in sesame and sunflower seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic, and cayenne, mix.
4. Shape into 10-12 patties on the baking sheet, bake for about 20 minutes, turn them if you want.

Dan’s note: these are great! The seeds are the most important. Make sure to flip them halfway through baking.