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Chef Kerry Sear's Vegetable Burgers

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Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil Camera
1 cup onions
minced
Camera
1 cup carrots
grated
Camera
1 cup turnip
grated
* Camera
1 cup zucchini
grated
Camera
1 cup beets
grated
* Camera
½ tablespoon garlic
chopped
Camera
½ teaspoon cumin
ground
Camera
¾ tablespoon dill weed
tarragon, dried, mixed
Camera
¼ cup rolled oats
rolled, instant
Camera
¼ cup water Camera
1 ½ cups potatoes
mashed
Camera
¼ cup hazelnuts (filberts)
chopped
Camera
cup rice, cooked Camera
1 x salt and black pepper
to taste
* Camera
1 x olive oil
for sauteeing, optional
* Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 93 40% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 47% Vitamin C 11%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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