Makes 8 burgers
4 tablespoons vegetable oil
1 medium onion, thinly sliced
1 teaspoon minced garlic
1 cup drained boiled shredded beets
1/2 cup grated yellow squash
1/2 cup grated zucchini
1 cup grated carrots
1/2 cup grated turnip
1 tablespoon chopped fresh corriander
1 tablespoon chopped fresh parsley
1 1/3 cups rolled oats or dry breadcrumbs
10-12n os of tomato slices
10 nos of sliced cucumbers
8 slices of cheese
8 large lettuce leaves
1 1/2 cups cooked mashed potatoes (not too moist)
8 hamburger buns
Ketchup and mustard (optional)
- In a large saute pan over medium-high heat, warm 2 tablespoons of
the vegetable oil until hot. Add the onion and garlic and saute for
about 5 minutes, or until the onion is translucent
- Stir in the vegetables and herbs. Cook for 5 minutes.
Add the rolled oats, stirring thoroughly. Check for seasoning,
adding salt and pepper, to taste.
- Transfer the mixture to a large bowl, add the mashed potatoes, and
mix together thoroughly. Form the mixture into 8 patties.
- In a large skillet over medium-high heat, heat the remaining 2
tablespoons of oil until it is hot. Fry the patties for about 3
minutes on each side, or until the burgers develop a crust.
- Arrange the lettuce leaves on the slit burger buns after applying some butter
- Place the fried patties on top of the leaves
- Place some tomato and cucucmber slices on top
- Drizzle tomato ketchup and mustard
- Cover with cheese slices and heat in an oven to melt the cheese
- Serve covered with the bun or serve open as you like along with French fries
: Chef Khosla
