Chef Kerry Sear's Vegetable Burgers
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | olive oil |
|
| 1 | cup |
onions
minced |
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
turnip
grated |
*
|
| 1 | cup |
zucchini
grated |
|
| 1 | cup |
beets
grated |
*
|
| ½ | tablespoon |
garlic
chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| ¾ | tablespoon |
dill weed
tarragon, dried, mixed |
|
| ¼ | cup |
rolled oats
rolled, instant |
|
| ¼ | cup | water |
|
| 1 ½ | cups |
potatoes
mashed |
|
| ¼ | cup |
hazelnuts (filberts)
chopped |
|
| ⅓ | cup | rice, cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
olive oil
for sauteeing, optional |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
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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