Veggie Burger with Muhammara

I am still trying to beef up bulk up the vegetarian section of my recipes page, so I have been trying out different vegetarian recipes for you guys. Some have failed miserably and some have just been mediocre.

Then I went to a lunch time cooking class at Whole Foods and had these veggie burgers. They are versatile and delicious. And a great way to use up any vegetables that you have that may be languishing on your counter, garden or fridge. The only things in this recipe that are set in stone are the oats, potatoes, rice and eggs. You can substitute any vegetables as long as you keep the quantities the same and cook out all of the water in the saute process. If your mixture doesn’t seem to be sticking together, you can always add more oats, rice or potatoes. It is a very flexible recipe.

I tossed all of the veggies into my food processor with the grater attachment running. It made quick work of all of the veggies. Just note that this is not a quick recipe. It takes a significant amount of time to saute the vegetables so that they are no longer putting off water. You want these veggies dry but not burnt. That is the key.

The muhammara sauce is not an absolute necessity, but it is delicious. It could be served just as a dip or as a topping on the burger. I know I would have missed it if I hadn’t made it with the burgers.

Alright, I’ve talked these burgers up enough. Here’s the recipe:

Recipe for Veggie Burgers
makes 8

1 tbsp olive oil
1 cup onions, minced
1 cup carrots, grated
1 cup turnips, grated
1 cup zucchini, grated
1 cup golden beets, grated
1/2 tablespoon garlic, chopped
1/2 teaspoon cumin
3/4 tablespoon dried dill, tarragon, mixed
1/4 cup oats, rolled, instant
1/4 c water
1 1/2 cup mashed red new potatoes
1/4 cup finely chopped nuts
1/3 cup one day old cooked jasmine/basmati rice
1 egg, beaten
salt and pepper to taste

Heat oil in a large skillet. Soak oats in water for five minute, then drain and press out excess water. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables are no longer giving up water. The key is to make the vegetables as dry as possible without burning them. Allow to cool slightly. Add oats to vegetable mixture along with mashed potatoes, nuts and eggs. Season with salt and pepper. Form mixture into eight patties. Saute in olive oil for 3-4 minutes on each side until golden.

Veggie Burger

Recipe for Muhammara

1 bell pepper, roasted
2/3 c fine fresh bread crumbs
1/3 c nuts (I used pecans) toasted and chopped fine
2-4 cloves of garlic
1 tablespoon lemon juice
2 teaspoons pomegranate molasses (I didn’t use this)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
salt and pepper to taste
1/2 cup olive oil

Add all ingredients except olive oil to a food processor and puree until mixture is smooth. With machine still running, add olive oil gradually. Serve on the burgers or on the side with pita triangles.

Roasted Red Pepper Dip

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2 Comments

  1. elliek
    Posted May 26, 2010 at 9:03 am | Permalink | Reply

    I think I made these the same night you did – it took a lot longer to get the veggies dry than I thought it would and I ended up adding more rice so that it would all stay together…I really liked them!

  2. Sarah
    Posted May 26, 2010 at 12:14 pm | Permalink | Reply

    this is a surprisingly tasty vegetarian recipe, just had it last night: http://allrecipes.com/Recipe/Vegetarian-Cottage-Cheese-Patties/Detail.aspx

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