Recipe - Chef Kerry Sears Vegetable Burgers

1 tablespoon Olive oil
1 cup Onion; minced
1 cup Carrots; grated
1 cup Turnips; grated
1 cup Zucchini; grated
1 cup Beets; grated
One half tablespoon Garlic; chopped
One half teaspoon Cumin; ground
Three fourths tablespoon Dried dill and tarragon;
mixed
One fourth cup Oats; rolled, instant
One fourth cup Water
1 One half cup Potatoes; mashed
One fourth cup Hazelnuts; chopped
1/3 cup Rice; cooked
Salt and pepper to taste
Olive oil for sauteeing
(optional)

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 welloiled 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

GARHOW@HPUBMAA.ESR.HP.COM

(GARRY HOWARD)

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