Look What's Cookin'
March 13th, 2011
SIGN — Cancer
COLOR — Turquoise
LANGUAGE — Sign Language
LIKES — Painting Furniture
NUMBER — 6
GAME — Cribbage
COOKIE — Orange Gingersnap
Beet-and-Carrot Burgers(FROM FARMER JOHN'S COOKBOOK)
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 tablespoons flour
2 tablespoons soy sauce
1 clove garlic, minced
1/8 teaspoon cayenne pepper
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with butter.
- Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from heat and transfer the toasted seeds to a dish to cool.
- Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes.Transfer to dish to cool with the sesame seeds.
- Combine the beets, carrots, and onion in a large bowl. Stir the toasted sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, and garlic. Add cayenne and mix until thoroughly combined.
- Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.
- Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them.
Emily recommends the local organic beets and carrots from Remembrance Farm.
This is a recipe submitted by someone in the community. If you’d like us to use your recipe, you can send it to recipe@GTGTburg.com or drop it off at the store.