Title: Chef Kerry Sear's Vegetable Burgers
Categories: Vegetable
Yield: 8 Servings

1 tb Olive oil
1 c Onion; minced
1 c Carrots; grated
1 c Turnips; grated
1 c Zucchini; grated
1 c Beets; grated
1/2 tb Garlic; chopped
1/2 ts Cumin; ground
3/4 tb Dried dill and tarragon;
-mixed
1/4 c Oats; rolled, instant
1/4 c Water
1 1/2 c Potatoes; mashed
1/4 c Hazelnuts; chopped
1/3 c 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 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

GARHOW@HPUBMAA.ESR.HP.COM

(GARRY HOWARD)

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