Beet Burgers with Garlic Tzatziki (from New School Cuisine)
Team: Bakersfield Sizzles
Host School: Bakersfield After School Program
Age Group: Middle School
1 1/3 c water
2/3c brown rice
1/8 c olive oil
2 c diced onions
4 large eggs
4 c grated beets
4 c grated carrots
2 c sunflower seeds
1 c sesame seeds
1/2c chopped fresh parsley
1 ½ Tablespoon tamari or soy sauce
2c grated parmesan cheese
3/4c whole wheat flour
1 tsp kosher salt
One half cucumber peeled and minced
1 1/2 cups plain full-fat yogurt
2 large garlic cloves, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
Boil water in small saucepan, add rice and cook until tender.
Heat oil in a medium skillet add onions and cook until golden, 8-10 min.
Line sheet pan with parchment paper or spray with cooking oil.
Whisk eggs in large bowl then add cooled rice, beets, carrots, sunflower seeds, and sesame seeds. Fold in onions, parsley, tamari (or soy sauce), cheese, flour and salt. Use a 1/3 c measure to make burgers. Place on prepared pans and bake at 350° 30-35 min.
Finely mince the garlic and crush with the salt into a paste. Combine garlic paste, yogurt, vinegar and oil. When thoroughly combined add cucumber.
Serve burgers with a dollop of tzatziki.