Botanical Burger

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This recipe is the first homemade vegetarian burger I ever tasted, and to this day it remains to be one of the best! Thank you Bergie! I was blown away by the delicious taste and definitely impressed by the number of fresh ingredients used. It has become a favourite of mine, and whenever I have guests to impress, this is a recipe I can count on. Although it looks like a ton of work, once the initial prep of the veggies is completed, it goes quite quickly. This recipe comes from a restaurant called Rebar in Victoria, British Columbia.Enjoy!

Botanical Burger
2 tbsp olive oil
1 yellow onion, minced
3 garlic cloves, minced
1 cup carrot, grated
1 cup turnip, grated
1 cup zucchini, grated (water squeezed out)
1 cup beets, grated
2 tsp salt
2 tsp dried dill
1 tsp cracked pepper
1 cup mashed potatoes
1 cup cooked brown rice
1/2 cup hazelnuts, roasted
2 tbsp soy sauce
2 tbsp nutritional yeast
2 tbsp parsley, minced
2 tbsp minced tarragon
Fresh bread crumbs (optional)

Lime Tarragon Mayonnaise
1 cup regular mayo
Zest of 1 lime
2 tbsp minced tarragon

Heat oil in a wide bottomed pan, and sauté onion until translucent. Add garlic, grated vegetables, salt and pepper. Stir thoroughly and cook for 10 minutes over medium high heat stirring regularly. Transfer to large bowl and cool.

Place cooled vegetables, rice and hazelnuts in a food processor. Pulse until coarsely combined.

Transfer to large bowl and mix in all of the remaining ingredients. Season to taste.

Take a handful of the mix and test it to see if it holds together. If not, add breadcrumbs 1/2 cup at a time until the mixture firms.

Shape into patties (I used a 1/2 cup measure) and sauté in olive oil until browned on both sides.

While patties fry, stir together the mayo ingredients and assemble your favourite burger condiments.

Store leftovers in an airtight container in the fridge.

Makes 6 patties.
4 weight watchers points plus each*

* calculation made using 1/2 cup bread crumbs

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