Edible Monterey Bay

Serendipity Farms’ Veggie Burgers

veggieburger1

Courtesy Jamie Collins, proprietor, Serendipity Farms in Carmel

Makes about 12 patties

Sometimes you want a burger but don’t want to feel like you’ve eaten one. This seasonal veggie burger will satisfy your craving for a burger and also get your kids to eat a bunch of healthy vegetables, herbs and grains. Try on a soft pretzel bun or a seeded sourdough bun with all the usual fixin’s. We also eat them with an over-easy egg  on top for breakfast, over salad for lunch and sprinkled with cheese, like a little pizza. They’re also great cold and pack well in lunches. Farmer’s tip: If you are in a rush, just put one in foil and toss it on your dashboard.  It will heat up in no time.

2 cups raw red beet root, grated
2 cups roasted butternut squash, diced
2 cups quinoa, faro or brown rice
1 large sweet onion (red onion tastes good, too but can be too spicy for kids)
2 eggs
¼ cup seeds or nuts (hemp seeds, sprouted sunflower seeds, pumpkin seeds or crushed walnuts)
3 tablespoons olive or avocado oil (for sautéing onions and garlic)
3 garlic cloves, crushed
¼ cup Italian parsley, minced
1/3 teaspoon smoked paprika
2 teaspoons lemon juice
2 teaspoons sea salt

Toss diced butternut squash in olive oil or avocado oil and roast at 375° F until brown around the edges, about 15 minutes. Keep oven on for cooking burgers once they are assembled.  

Cook grain as directed.

Dice onion, mince garlic and parsley, and grate raw beets. Sauté onions and garlic in olive or avocado oil.

In a large mixing bowl combine the grain, beets, parsley, onions, garlic and seeds or nuts. Beat the eggs until mixed and pour over the mixture. Add the lemon juice, salt and paprika. Once mixed well, gently fold in the diced butternut so as not to break up the chunks. The orange chunks look nice in the red patty.

Line a baking sheet with parchment paper. Form mixture into patties. You may use the bottom of a quart jar to smash them down or just your hands to form patties. Brush them with olive oil. Thick patties take longer to cook but are juicier and best for burgers with buns; thinner ones cook faster, are crisper and are best for topping and eating like little pizzas. (Both are delicious; try making both!)

Cook burgers on 375° for 30–45 minutes total, flipping halfway through and brushing with olive oil on the other side. 

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

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