Heidi's Vegetarian Beet Burgers

My friend Heidi Pratt (no , not THAT Heidi Pratt) is like the goddess of all things delicious. WAIT! She is the goddess of all things vegetarian and delicious and yoga. Heidi is a licensed Bikram instructor (which is no easy task my friends) and an awesome vegetarian cook. She possesses the knack ( and the tool) for making delectable noodles from things like zucchini (regular, green zucchini) and a million other delicious things.
So, yes this recipe is not vegan. Don't get your panties all in a bunch, just enjoy it or move along to the next post. This recipe contains cheese (gasp) and eggs (horrors!) and is SO delicious that I wouldn't want to change a thing.
So on to Heidi's Vegetarian Beet Burgers courtesy of  Sustainable Table

2 cups grated beets (about ¾ pound)
2 cups grated carrots (about ½ pound)
1 cup cooked brown rice
1 cup grated rBGH-free Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
½ cup sesame seeds, toasted
½ cup grated onion (about 1 medium)
¼ cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
2 to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste
Directions:
1. Preheat oven to 350 degrees.
2. Generously grease a rimmed baking sheet.
3. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.
4. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

Best thing about beet burgers? They're delicious. 

Second best thing about beet burgers? How cool they look next to my orange counters and red tea kettle.