• Nicole Shelly

All local veggie burger

1 T. olive oil

1/2 t. dried fennel seed or chopped fresh fennel bulb to taste

2 portabello mushrooms, chopped

1/2 bunch scallions, white and green parts, chopped

1-1/2 cups cooked wheatberries(sub chickpeas and walnuts for gluten free)

1-1/2 cups shredded carrots

1-1/2 T. curry powder

1/4 cup chopped fresh cilantro

3/4- 1 t. salt

pepper to taste

olive oil for frying

1. heat olive oil over medium heat and add fennel seeds for a few minutes.

2. Add mushrooms and scallions, salt and pepper and cook for a few minutes.

3. Add curry powder, cooked wheatberries and carrots and cook for a few more minutes.

4. Add cilantro and remove from heat. Transfer mixture to a food processor and roughly combine all the ingredient. Taste and adjust seasonings.

5. Make patties with about 1/3 cup of the mix and sauté on both sides in olive oil over medium heat in a skillet.

6. Best served over salad greens or in a pita.

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