This is a crew favorite which comes from Recipes from America's Small Farms, by Joanne Lamb Hayes and Lori Stein, that I have adapted. It is a flexible recipe, you can use any root vegetables to equal 4 cups and use any leftover grain (I have used quinoa, spelt, millet,oats and barley - all great). I have made the recipe with rice flour to make it gluten free.
2 cups grated beets
2 cups grated carrots
1 cup cooked brown rice (or other cooked grain)
1 cup grated cheddar cheese
1 cup sunflower seeds, best toasted
2 large eggs, beaten
1/2 cup sesame seeds, best toasted
1/2 cup grated onion or 3 scallions chopped finely
3 T whole wheat flour
3 T chopped parsley
2-4 garlic cloves, finely chopped or minced
2 T soy sauce
Optional - add a dash of cayenne or some finely chopped hot pepper to spice it up
Preheat oven to 350. Generously oil a baking sheet. Combine all ingredients in a bowl. Form into patties and place on baking sheet. Bake approximately 25 minutes, or until browning on bottom and easily flippable without falling apart. Flip and back until just beginning to brown on the other side. The flipping is not necessary, but makes for a nice burger.