Chef kerry sear's vegetable burgers
8 servings
Ingredients
| Quantity | 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 |
| Salt and pepper to taste | ||
| Olive oil for sauteeing(opt) | ||
Directions
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