- 2⅔ cup water
- 1⅓ cup brown rice
- ¼ cup olive oil
- 1 quart onions, diced
- 8 large eggs
- 2 quarts Michigan beets, grated and peeled
- 2 quarts carrots, grated and peeled
- 1 quart sunflower seeds, toasted
- 2 cups sesame seeds, toasted
- 1 cup fresh parsley, chopped
- 3 tablespoons tamari or soy sauce
- 1 quart Parmesan cheese, grated
- 1½ cups whole-wheat flour
- 2 teaspoons kosher salt
Bring water to a boil in a large saucepan over high heat. Add brown rice, reduce heat to low, cover and cook until the rice is tender, about 40 minutes. Set aside to cool.
Meanwhile, heat oil in a medium skillet or rondeaux over high heat. Add onions and cook, sitrring occasionally, until golden, 8 to 12 minutes. Set aside to cool.
Preheat convection oven to 350°F. Line 3 sheet pans with parchment paper.
Whisk eggs in a large bowl. Stir in the cooled rice, beets, carrots, sunflower seeds and sesame seeds. Fold in the onions, parsley, tamari sauce (or soy sauce), cheese, flour and salt. (Add a little more flour if the mixture seems too sticky.) Using a #12 scoop or ⅓-cup measure, make 40 burgers and place on the prepared pans.
Bake until the burgers are browned and the vegetables are tender, 30 to 35 minutes.
Recipe courtesy of New School Cuisine Cookbook.