Chef kerry sear's vegetable burgers

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
1 cup Onion; minced
1 cup Carrots; grated
1 cup Turnips; grated
1 cup Zucchini; grated
1 cup Beets; grated
½ tablespoon Garlic; chopped
½ teaspoon Cumin; ground
¾ tablespoon Dill, Tarragon; dried; mixed
¼ cup Oats, rolled; instant
¼ cup Water
1½ cup Potatoes; mashed
¼ cup Hazelnuts; chopped
⅓ cup Rice; cooked
\N \N Salt and pepper to taste
\N \N Olive oil for sauteeing(opt)

Heat oil in a large skillet. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute 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 saute in olive oil for 3 to 4 minutes on each side, until golden.

Per patty: 106 cal; 2 g prot; 4 g fat; 56 g carb; 0 chol; 158 mg sod; 2g fiber

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

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