Great Meals for a Change

Botanical Burgers

Delicious light vegetable patties with a creamy lime tarragon sauce.

Ingredients:

• 8 whole wheat or gluten free buns
• 2 tbsp olive oil
• 1 yellow onion, minced
• 3 garlic cloves, minced
• 1 cup grated carrot
• 1 cup grated turnip
• 1 cup grated beets
• 1 cup grated zucchini (in winter, substitute with chopped kale)
• 2 tsp salt
• 1 tsp dried dill weed
• 1 tsp cracked pepper
• 1 cup mashed potatoes
• 1 cup cooked brown rice
• ½ cup hazelnuts, roasted
• 2 tbsp soy sauce (tamari or Braggs for gluten free)
• 2 tbsp nutritional yeast
• 2 tbsp minced tarragon
• 2 tbsp minced parsley
• bread crumbs (optional)
Creamy Lime Tarragon Sauce
• 1 cup regular, homemade or eggless mayonnaise
• zest of 1 lime
• 2 tbsp minced tarragon

Instructions:

• Heat oil in a wide-bottomed pan and sauté onion until translucent.
• Add garlic, grated vegetables, dill, salt and pepper.
• Stir thoroughly and cook for 10 mins over medium-high heat, stirring regularly.
• Transfer to a large bowl and cool.
• Place cooled veggies, rice and hazelnuts in a food processor and pulse until coarsely combined.
• Transfer to a large bowl and mix in all of the remaining ingredients. Season to taste. Take a handful of the mix and test to see if it holds together. If not add breadcrumbs (or extra ground hazelnuts if gluten free), ½ cup at a time until the mixture firms.
• Shape into patties and sauté in olive oil until browned on both sides.
• While the patties fry, stir together the mayonnaise ingredients and assemble your favourite burger condiments.