Veggie Burger

Name: Veggie Burger
Yield: Serves 6
Cuisine: American
Ingredients: 1 cup coarsely grated zucchini, squeezed dry; 1 cup chopped firm-cooked unpeeled red potatoes; 1 cup chopped unpeeled roasted eggplant; 1 teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon seeded and minced serrano chile; 1 cup finely diced carrots; 1 tablespoon minced garlic; 1 cup finely chopped onion; 4 tablespoons olive oil; 3 tablespoons chopped fresh cilantro; 2 tablespoons whole-wheat flour; 1 large egg, lightly beaten; 1 cup soft whole-wheat bread crumbs; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I ask—how could you have a cookbook from California without including at least one squeaky-clean veggie-burger kind of recipe! I like to top the burger with a nice cheese and a dollop of Salsa Cruda and serve the burger with a little salad on the side, perhaps savory greens dressed with a lemony vinaigrette. Add or substitute any vegetables or even nuts that you like.

Ingredients

Americas
United States
Burger
Vegetarian
California

Ingredients

Method