Planning to Leave: Veggie Burgers

I had about a month after deciding that I was going to leave Brooklyn, and Brad, to live on a farm for 8 months before I was expected there. It was a decent amount of time to mentally prepare and also get my affairs in as much order as possible. Primarily Brad and I went out for as many dinner dates as possible.

But when it came down to it I only actually accomplished 2 things in preparation for leaving my home and my kitchen to fend for themselves in my absence. I cleaned my pantry cabinet and made a batch of veggie burgers for the freezer. After that, I was able to pack and leave with some comfort that Brad would be able to identity the barley vs. the quinoa in the cupboard and would also have some pre-made single man dinners on hand.

Veggie Burgers

You can make these with different root veggies (just make sure you have roughly the total quantity called for). They are delicious, they freeze well and can be warmed in the oven for a quick weeknight meal. They pair well with a nice salad and a cold beer.

(makes 12-16 burgers)

  • 4 carrots, grated (about 2 cups)
  • 4 parsnips, grated (about 2 cups)
  • 1 large sweet potato or small winter squash, grated (about 2 cups)
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3-4 tablespoons olive oil
  • 2 eggs
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon sesame seeds
  • 1 cup bulgur
  • salt to taste
  • 1 each handful parsley and ciantro, chopped
  • whole wheat english muffins, good cheese and Dijon mustard for serving

Heat the oven to 375 degrees.

Soak the bulgur in warm water for 15 minutes, drain well.

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding 1-2 tablespoons more oil only as needed to process until coarsely chopped and moist. (If it’s too wet, they’ll be mushy). Return mixture to large bowl. Mix in 2 eggs, bulgur, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If it’s dry and not sticking, add more oil.

Form the mixture into balls, and place on a non-stick baking sheet (or line a baking sheet with parchment paper). Press flat with the palm of your hand to form patties. Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve them on english muffins with good cheese and Dijon mustard.

When cool, layer any uneaten burgers in a flat container with wax paper between them and freeze. To cook from frozen, place the burgers in a 375˚ oven until warmed through, about 20 minutes.

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