One way to use up all the leftover winter vegetables in the drawer is to grind them up into burgers! Drawing on the idea of kibbeh, I fold in whole grains of cooked einkorn. Substitute it with any hearty grain like rye berry, medina berry, brown rice, or barley. I call on millet flour and breadcrumb to pull this mix together. Don't be fooled into manhandling these healthy-looking pucks, they are still quite delicate. Beets can take the place of turnips and feel free to use any fresh herb that you have on hand. If you haven't any millet, all-purpose flour works just as well. Instead of poppy seed, you can also use sesame, sunflower or seed mix of your choice.
My favorite way to eat these is not vegan. Try a mix of garlic yogurt and a chermoula (both found in my cookbook!). Or treat them as lovingly as you would your favorite burger.
|Things you'll need:|
|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
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 over medium-low heat. Add a swish of vegetable oil to coat the bottom. Fry each patty for 4 minutes on each side. Halfway through frying, you may need to add another glug of vegetable oil to the pan.
What do you like on your burger? Let me know on Twitter.