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chef kerry sear's vegetable burgers

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Olive oil

  2. 1 cup Onion; minced

  3. 1 cup Carrots; grated

  4. 1 cup Turnips; grated

  5. 1 cup Zucchini; grated

  6. 1 cup Beets; grated

  7. tablespoon Garlic; chopped

  8. teaspoon Cumin; ground

  9. tablespoon Dill, Tarragon; dried; mixed

  10. cup Oats, rolled; instant

  11. cup Water

  12. 1 1/2 cup Potatoes; mashed

  13. cup Hazelnuts; chopped

  14. cup Rice; cooked

  15. Salt and pepper to taste

  16. Olive oil for sauteeing(opt)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Grill patties on a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden.

  4. 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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