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Greenhouse Tavern Veggie Burger

Recommended tools: Wusthof Santoku knife

Greenhouse Tavern Veggie Burger


2 cups long grain brown rice
2 cups black beans, cooked
2 turnips
1-1/2cloves garlic
1/2 bulb fennel
1 onion
2 cups rice flour
2 tablespoons extra virgin olive oil
4 hamburger buns
4 slices cheddar cheese
1 dill pickle, sliced
  Salt and pepper, to taste

Cooking Instructions

1. Preheat oven to 350 degrees.

2. In a stock pot, bring 2 quarts of water to a boil and then add rice.

3. Cook rice for 10 minutes and then cool on a sheet tray.

4. Chop turnips, garlic, fennel, and onion until finely minced.

5. Season vegetables with salt and pepper.

6. Spread vegetables on a sheet tray and roast in the oven for about 10 minutes, or until tender.

7. Puree beans in a food processor until smooth, about 2 minutes.

8. Combine all ingredients in a bowl and mix by hand, gradually adding rice flour to mixture.

9. Portion mixture into 4 ounce patties.

10. Heat 2 tablespoons extra virgin olive oil in a medium sauté pan over medium heat.

11. Cook patties in sauté pan, two at a time for 4 minutes on each side or until golden brown.

12. Serve on a bun with cheddar cheese and sliced dill pickles. Makes 4 Servings.

Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Jonathan Sawyer, Chef and Owner of The Greenhouse Tavern and Noodlecat, Cleveland OH.

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