vegetable burgers

Makes 8 servings

Ingredients

  • 4 carrots, grated
  • 2 celery stalks, grated
  • 1 onion, grated
  • 1/4 cup minced bell pepper (any color)
  • 3/4 cup minced button or cremini mushrooms
  • 8 scallions, minced
  • 2 eggs, lightly beaten
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups matzo meal
  • 2 tablespoon extra-virgin olive oil

Directions

  1. Preheat the oven to 475°F.
  2. Combine the carrots, celery, onion, bell pepper, mushrooms, scallions, eggs, pecans, thyme, garlic, salt, hot sauce, sesame oil, and pepper in a large bowl and stir to thoroughly combine the mixture. Add 1 cup of the matzo meal, or more as needed, to make a firm, but still moist mixture. Form into 8 burgers. Dredge each burger in the remaining 2 cups of matzo meal.
  3. Oil a baking sheet with the olive oil. Place the burgers on the sheet and bake, turning once, until browned and crisp at the edges, about 12 minutes.

CIA FOODIES


Vegetable Burgers

vegetable burgers

Makes 8 servings

Ingredients

  • 4 carrots, grated
  • 2 celery stalks, grated
  • 1 onion, grated
  • 1/4 cup minced bell pepper (any color)
  • 3/4 cup minced button or cremini mushrooms
  • 8 scallions, minced
  • 2 eggs, lightly beaten
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups matzo meal
  • 2 tablespoon extra-virgin olive oil

Directions

  1. Preheat the oven to 475°F.
  2. Combine the carrots, celery, onion, bell pepper, mushrooms, scallions, eggs, pecans, thyme, garlic, salt, hot sauce, sesame oil, and pepper in a large bowl and stir to thoroughly combine the mixture. Add 1 cup of the matzo meal, or more as needed, to make a firm, but still moist mixture. Form into 8 burgers. Dredge each burger in the remaining 2 cups of matzo meal.
  3. Oil a baking sheet with the olive oil. Place the burgers on the sheet and bake, turning once, until browned and crisp at the edges, about 12 minutes.

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