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.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary test

20 mins
55 mins

Nutrition Profile:



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; protein 7.5g; carbohydrates 16.1g; dietary fiber 3.8g; sugars 2.7g; fat 13.2g; saturated fat 2.6g; cholesterol 36.7mg; vitamin a iu 1837.7IU; vitamin c 4.3mg; folate 63.3mcg; calcium 88.1mg; iron 1.5mg; magnesium 54.1mg; potassium 254.9mg; sodium 429.9mg.