Veggie Burger

Veggie Burger

  • 2 tbsp olive oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup grated carrot
  • 1 cup grated turnip
  • 1 cup grated beets
  • 1 cup grated zucchini, water squeezed out
  • 2 tsp salt
  • 1 tsp dried dill weed
  • 1 tsp cracked pepper
  • 1 cup mashed potatoes
  • 1 cup cooked quinoa
  • ½ cup hazelnuts, roasted
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 2 tbsp tarragon, minced
  • 2 tbsp parsley, minced

Heat oil in a wide-bottomed pan and sauté onion until translucent. Add garlic, grated vegetables, dill, salt and pepper. Stir thoroughly and cook for 10 minutes over medium-high heat, stirring regularly. Transfer to a large bowl and cool. Place cooled vegetables, rice, and hazelnuts in a food processor and pulse until coarsely combined. Transfer to a large bowl and mix in all of the remaining ingredients. Season to taste. Take a handful of the mix and test it to see if it holds together. If not, add breadcrumbs, ½ cup at a time until the mixture firms. Shape into 5 oz patties, dredge them in whole wheat flour and bake them on a heavily greased pan at 350F for half an hour. The texture then becomes much, much better. Oh, happy day!


About larissaville

i like to dance, sing, and play

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