Chef Kerry Sear's Vegetable Burgers
Submitted by goddarj
A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThese aren’t those sad, crumbly veggie patties you’re thinking of.
Chef Kerry Sear packs five different grated vegetables into each burger: beets, carrots, turnips, zucchini, and onion, all sauteed with garlic, cumin, dill, and tarragon.
Mashed potato and soaked oats act as the glue, rice adds body, and chopped hazelnuts bring a toasty crunch you won’t find in any store-bought patty.
Grill them on a well-oiled vegetable grate or pan-fry in olive oil until golden and crisp on both sides.
The beets give them a gorgeous deep color, and the flavor is earthy, savory, and deeply satisfying.
Pro Tips
- Squeeze as much water out of the soaked oats as possible so the patties hold together instead of falling apart
- Grate the vegetables on the large holes of a box grater for the best texture
- If the mixture feels too wet, add a tablespoon more oats to tighten it up
- These freeze well as uncooked patties. Layer them between parchment paper and cook straight from frozen with an extra minute per side
- Serve on a toasted bun with avocado, sprouts, and a smear of Dijon
Ingredients
Directions
Heat oil in a large skillet.
Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs.
Sauté until vegetables begin to wilt, about 3 to 5 minutes.
Allow to cool slightly.
Soak oats in water for 5 minutes, then drain and press out excess water.
Add to vegetable mixture along with potatoes, hazelnuts and rice.
Season with salt and pepper.
Form mixture into 8 patties.
Grill patties on a well-oiled vegetable grill, or sauté in olive oil for 3 to 4 minutes on each side, until golden.
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