Published On : Mon, Apr 8th, 2013

Cheesy Zuchini Beet Burger

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