It’s been a while since I made these.  They were just as good as I remembered!  The hardest part is planning ahead, since they have to be refrigerated overnight prior to cooking.  Definitely a week-end type project in my life.  I used some dressing I had on hand instead of soy sauce and some seasonings the original recipe called for.  We topped them with the leftover pickled onions and cucumbers. Yummy!


3 cups cooked brown rice

1/2 cup packed oatmeal

1/2 cup black beans

2 tablespoons chopped parsley

1/4 cups diced onions

3 ounces canned beets

1/2 cup julienned carrots

1/4 cup diced celery

1/4 cup diced red bell peppers

1/4 cup button mushrooms cut in 1/4 -inch slices

1 tablespoon garlic

2 tablespoons Old Cape Cod Toasted Sesame Soy Ginger dressing

1 tablespoon Dijon mustard

Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.


Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.

Portion into 8-ounce patties.  Place burgers on a baking sheet lined with foil and sprayed with coconut, cover with plastic wrap, and refrigerate overnight. These keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)


Bake at 375-400 F for about 25 minutes.  Top with cheese before serving.