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Vegetable Burgers
Makes 6 Servings
*1 cup grated carrots
*1/3 cup grated celery
*3/4 cup grated onions
*1/4 cup minced red pepper
*3/4 cup minced mushrooms
*1/2 cup minced scallions
*1 egg, lightly beaten
*1/4 cup chopped pecans
*1 teaspoon chopped thyme
*1 tablespoon minced garlic
*Salt and pepper as needed
*1 tablespoon olive oil
*1 1/2 cups matzo meal
*1/4 cup peanut oil, as needed for panfrying
*6 slices Meunster or Cheddar cheese
*6 sandwich rolls
*1/2 cup baby spinach leaves
*6 tomato slices
*6 red onion slices
1Combine the carrots, celery, onions, red pepper, mushrooms, scallions, egg, pecans, thyme, garlic, salt, pepper and olive oil in a large bowl and mix together by hand with a wooden spoon until evenly blended. Add 1 cup of the matzo meal and mix until blended and sticky enough to hold together, adding more matzo meal, if necessary. Shape the mixture into patties using about 3/4 cup of the mixture per patty.
2Heat a fry pan over medium-high heat. Add enough of the oil to film the pan generously. Add the burgers and panfry on the first side until browned and crisp, 3 to 4 minutes. Turn the burgers over and continue to panfry until crisp and golden on the second side, another 3 minutes. Top each burger with a slice of cheese, cover the pan and cook just until the cheese melts, about 1 minute. (Prepare the burgers in batches if they don't fit easily into your pan, adding more oil to the pan between batches, if necessary).
3Serve the burgers on a roll or bun, topped with the spinach and slices of tomato and red onion.
  • To make the recipe easier to prepare, grate and mince all the vegetables in a food processor. Add the matzo meal gradually and use just enough to help bind the vegetable mixture. It should hold together but still be moist.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)