Red beet burger – yum!

Prep Time: 30 mins
Cook Time: 20 mins
Yields: 15


  • 80g brown rice
  • 100g sesame seeds
  • 150g sunflower seeds
  • 3 red beets (2 if they are large!)
  • 5 medium carrots
  • 1 yellow onion
  • 2 garlic cloves
  • 1 cup shredded Cheddar cheese
  • 100 ml coldpressed olive oil
  • 2 handfulls fresh parsley or other you love (basil, timian etc.?)
  • 3 tbsp spelt, wholewheat or buckwheat
  • 2 tbsp tamari sauce
  • 1/4 tsp cayenne pepper
  • 2 organic eggs


  1. Wash the brown rice well in a sieve under cold running water and then pop them in a saucepan with around 200 ml of water and boil for around 40 minutes. Add water if needed half way through.
  2. Heat your oven to 180°C.
  3. Roast your sesame seeds and sunflower seeds gently for a few minutes or until golden, (do not burn them).
  4. Wash your carrots and beets and shred them finely.
  5. Blend together the seeds, shredded carrots, beets and cheese.
  6. Add the cooked rice, cut onion, minced garlic, olive oil, parsley, tamari, spelt and cayenne. Mix well together with your hands.
  7. Put a baking sheet under your oven plate and make burgers with your hands. This should make around 15 medium sized burgers.
  8. Bake them for around 20 minutes or until golden and beautiful.

Additional Info

You can freeze them (I use baking sheets between them in my container) and warm in your oven to enjoy at any time.

They are great also in a lovely bun as a vegetarian burger.

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