This sophisticated beet burger recipe tastes like a veggie patty from a restaurant. Maybe that's because Dave Horner, the food service chief in Vermont's Chittenden East school district who created it, taught at the New England Culinary Institute before cooking for the kids. Source: EatingWell Magazine, April 2020

Adapted by EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

  • Heat oil in a small skillet over medium-high heat. Add onion; cook, stirring occasionally, until soft and golden, about 3 minutes.

  • Whisk egg in a large bowl. Stir in beet, carrot, Parmesan, rice, sunflower seeds, sesame seeds, flour, parsley, soy sauce, salt and the onion until well combined. Using 1/2 cup for each, shape the mixture into 6 patties, each about 2 1/2 inches wide. Place on the prepared pan.

  • Bake until browned and heated through, about 30 minutes. Serve on buns with your favorite toppings, if desired.


Equipment: Parchment paper

Nutrition Facts

205 calories; 13.2 g total fat; 2.6 g saturated fat; 37 mg cholesterol; 430 mg sodium. 255 mg potassium; 16.1 g carbohydrates; 3.8 g fiber; 3 g sugar; 7.5 g protein; 1838 IU vitamin a iu; 4 mg vitamin c; 63 mcg folate; 88 mg calcium; 2 mg iron; 54 mg magnesium;