Beet Burgers

4 C grated beets
½ C sesame seeds
3 Tbsp All-purpose flour
1 cup sunflower seeds
1 cup cheddar cheese, grated
1 cup cooked rice
2 Tbsp soy sauce
½ C onions, chopped
2 eggs, beaten
¼ cup vegetable oil

1. Mix all ingredients well in a large bowl.
2. Form into patties and bake on heavily greased baking sheets at 350 degrees for about 45 minutes.
3. Cooked patties should be browned and firm. Flip at about 40 minutes for the last five minutes of baking. May need to use a spatula to get patty off baking sheet.
4. Place on bun or just eat as they are.

Recipe can be adapted and modified in a variety of ways. Carrots can be substituted for some of the beets. The burgers freeze well.

Yield: 12 burger patties
Recipe From: Meredith, Gibbs Road Farm volunteer

To Store Beets: Cut the majority of the greens and their stems from the beet roots, so they do not pull moisture away from the root. Leave about two inches of the stem attached to prevent the roots from “bleeding.” Do not wash beets before storing. Place in a plastic bag tightly around the beets, squeezing out as much of the air from the bag as possible, and place in refrigerator where they will keep for up to 3 weeks. Store the unwashed greens in a separate plastic bag. Place in the refrigerator where they will keep fresh for about four days.

Fun Fact: Since the 16th century, beet juice has been used as a natural red dye. In 19th century England, the Victorians used beets to dye their hair.

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