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Baked Beet and Carrot Burgers

August 3, 2011

Summer in Oregon!  I’m sure just reading those words make your heart skip a beat.  It has been so glorious around here lately and the farm is flourishing.  Nadine hooked.us.up. this week, huh?  I mean, those beans are stunning!  So many possibilities for delicious creations this week.

My friend Tayler came over last night for dinner with some goodies from her garden.  Neither of us had any idea what was going to go in out bellies when she got there, but we flipped through Farmer John’s Cookbook: The Real Dirt on Vegetables and found a recipe that had just the right ingredients based on what we had from the CSA box and her garden.  So without further ado, I present to you:

Baked Beet-and-Carrot Burgers with Wild Rice and Sunflower Seeds
Yields 8 patties

Ingredients:

1/2 cup toasted sesame seeds (I suggest toasting them yourself)
1 cup toasted sunflower seeds (same)
2 cups peeled and grated raw beets (1-2 medium beets)
2 cups grated carrots (about 4)
1/2 cup minced onion
2 farm fresh eggs, lightly beaten
1 cup cooked wild rice (quinoa would be awesome also)
1/2 cup veggie or canola oil
1/2 chopped fresh herbs (we used a mix of parsley, rosemary, thyme, sage, and basil)
3 tbsp flour
2-3 tbsp soy sauce or tamari
2 cloves of garlic, minced
1/8-1/4 tsp cayenne pepper
Butter or oil to coat baking sheet

Optional toppings: hummus (my personal favorite), avocado, radish relish, etc.

Method:

-Preheat oven to 350º.  Lightly coat baking sheet with butter.
-Mix everything together in a large bowl until well combined.
-Shape mixture into 8 patties (don’t be afraid of red hands!) and arrange them on baking sheet.
-Bake patties until brown and crispy around the edges, 20 minutes or so.  You may need to flip them over half way thru to get them to crisp up on both sides.
-Eat and be amazed and how tasty tasty these are!

I want also to highlight the gorgeous salad we eat with a bunch of garden goodies on it: fresh greens with dragon tongue beans, fresh cucumbers, hard-boiled eggs, and Tayler’s homemade croutons (for those Bread Boarders, if you can let that bread stale up for a couple of days, just cut it into crouton size bits, douse it on good olive oil, salt, and pepper and cook ’em in a cast iron skillet on the stove top until they get crunchy.  Ah-mazing.)!  This whole meal was so hearty, healthy, and solid.  Hooray for local, seasonal, delicious food with local (hopefully not so seasonal), like-minded friends!

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2 Comments leave one →
  1. August 4, 2011 10:20 pm

    Got home from a long day at the office yesterday & was greeted with the delicious aroma of sauteed baby potatoes. When I walked into the kitchen to see what Adam was creating, I sampled a potato from his vege & egg scramble. I thought I’d died and gone to heaven. Best.Potatoes.Ever. Then I tried a beautiful dragon’s tongue green bean and honestly it was the most amazing bean I have ever tasted. For a brief recipe recap, here is what I observed Adam doing:
    Thinly slice both types of potato and the summer squash with garlic in a large pan. Add whipped eggs & top with goat cheese. Delicious! We served it with a side salad of your beautiful greens & cucumbers and even put chopped green beans on top. The purple colored beans really stood out in the salad. Adam also roasted the rest of the sliced potatoes with olive oil, sea salt, fresh ground pepper & fresh rosemary. DELICIOUS! Here is a picture of our feast as well as a little note I made using a few of the purple potato slices that came out looking like hearts. 🙂 Thank you Nadine & Jon! We love toasting to you both as we dig into our farm-fresh meals, knowing where our food was grown & who grew it.

  2. nadinelew permalink*
    August 5, 2011 1:10 am

    thanks chelsey! that was really (potato) heart warming!

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