Vegan Burgers

April 18, 2018

Recipe by Jenn de la Vega

One way to use up all the leftover vegetables in the drawer is to grind them up into burgers! I called on millet flour and bread crumbs to pull this together. Beets can take the place of turnips and feed free to use any fresh herb that you have on hand. If you can’t find millet, all-purpose flour works as well. Substitute Grow NYC einkorn with any hearty grain like rye berry, medina berry, brown rice, or barley. Instead of poppy seed, you can also use sesame, sunflower or seed of your choice.

10 small turnips

4 cloves garlic

2 cups pac choi

1 cup kale

1 cup mint

1 large carrot

1 tsp sumac

2 tablespoons millet flour

1 tsp poppy seed

1 cup cooked einkorn

3 cups bread crumbs

1 teaspoon salt

Vegetable oil

Optional: burger fixin’s like buns, lettuce, tomato, onion

Working in batches, break down the turnip, garlic, pac choi, kale, carrot, and mint in a food processor. Fold the vegetables together in a bowl. Mix in the sumac, millet flour, poppy seed, einkorn, bread crumbs and salt.

With clean hands, pack together 12 fat vegetable patties. Make sure the sides don’t crack.

Heat a pan on medium-low heat. Add a swish of vegetable oil to coat the bottom. Fry each patty for 4 minutes on each side.

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