veggie burgers & beet chips

Between weddings, birthday extravaganzas, and just general fun I have been enjoying quite a few three day weekends this summer. This past weekend was no exception. Only this time I actually got to stay home and enjoy Seattle in its beautiful fall glory. Friday was spent reconnecting with some of my favorite people and Saturday wound down with some quality house sitting which included truffle popcorn (something for a later post maybe?) and movies on a GIANT boy TV.

By the time Sunday rolled around I was ready to get into the kitchen and a had a fridge full of veggies just waiting there for me. I also had a recipe for veggie burgers that had been calling my name. I decided it was finally the day. Especially since I could try my hand at beet chips again for a side (I totally burnt my first batch).  Here's a peek at what went down if you want to give it a try! Enjoy!

veggie burgers

While shredding veggies via an old fashioned grater is no fun, it is worth it.

4 tsp olive oil
1 small onion, grated
2 cloves of garlic, minced
2 carrots, shredded
1 small zucchini, shredded
1 small summer squash, shredded
1/4 c shredded cheddar cheese
1 1/2 c rolled oats
1 egg, beaten
1 tbl soy sauce
1/3 c plain or seasoned breadcrumbs
1 1/2 c all purpose flour

Heat 2 tsp olive oil in a large skillet over low heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the carrots, zucchini and squash and continue to cook and stir for another 3 minutes. Remove pan from heat. Mix in cheese, oats and egg. Stir in soy sauce. Transfer the mixture to a bowl and refrigerate for 1 hour.

1 hour later...

Place flour on a large plate. Add breadcrumbs to cooled mixture and mix with hands. Form the veggie mixture into 3" to 4" patties. Drop each patty into the flour lightly coating both sides. Cook patties in remaining 2 tsp of olive oil over med high heat about 5 minutes in each side, until heated through and nicely browned. Serve immediately.

beet chips

Now, the first time I tried to make these, I fried them...to a crisp and not in a good way. Slice the beets as thinly as possible to ensure they crisp and check them frequently as they bake.

2 medium to large red beets
2 to 3 tbl olive oil
sea salt
pepper
herbs de provence (or dried rosemary)

Preheat oven to 250. Peel beets with a vegetable peeler leaving stems on and thinly slice beets with a mandolin food slicer. Toss beet slices in a bowl with olive oil salt and pepper. Arrange beets in a single layer in a shallow glass baking dish. They can touch just don't overlap them too much. Sprinkle with herbs de provence (or rosemary). Bake for 45 minutes to an hour or until the chips have started to curl and crisp. Transfer to a wire rack to cool. Serve immediately.