Bill’s mother makes these burgers, and though they have a long ingredient list, they’re definitely worth it!  Just typing this recipe makes me hungry for them…

2 cups grated beets (about 2 large beets)
1 ½ cups cooked bulgur wheat or quinoa or millet
1 cup toasted sunflower seeds
½ cup toasted sesame seeds
½ cup minced onion (about 1 small onion)
½ cup bread crumbs
¼ cup oil
3 TB all purpose flour
3 TB finely chopped fresh parsley
4 cloves garlic finely chopped
2 to 3 TB Tamari soy sauce
1 egg, beaten
¼ tsp cayenne pepper or to taste
salt to taste

Preheat oven to 350 degrees and line a baking sheet with parchment paper.  In a large bowl, combine the beets, quinoa, sunflower seeds, sesame seeds, onion, bread crumbs, egg, oil, flour, parsley, garlic, tamari and cayenne.  Add salt to taste.  At this point, test if you create a patty that will stay together. The recipe says you can add more quinoa or flour until you have a firm patty that won’t fall about while cooking or baking.

Form uniform size patties (about 10 patties).

Bake for 25 minutes or until firm.  Carefully flip halfway during the cooking time.  Serve each burger on a whole wheat bun, topped with sliced tomatoes, grilled red onions, avocado slices and mayonnaise.

You can fry these with a little oil in a saute pan instead of baking.