Grated kohlrabi has a pungent almost mustard-like aroma which makes the kids wrinkle their noses and walk away, but not the adults in the family, who seem to subscribe to the pungenter the better ideology.
Grated kohlrabi combined with southwest vegetables and spices, with a touch of chipotle in adobo sauce, plus some fennel from the garden, along with cooked green lentils is all there is to this extremely flavorful vegan patty/burger.
Served warm with chimichurri sauce and salad, these patties are a fully satisfying meal. Or, simply stack some favorites like some smoked Gouda shavings, butter lettuce and arugula, thinly sliced onions and tomatoes, with a southwest chipotle sauce, in a bun and enjoy a summer time staple veggie burger.
⅓ cup finely grated kohlrabi
¼ cup finely chopped kohlrabi leaves
¼ cup cooked southwest blend veggies - viz., corn, black beans, onions, red pepper, green pepper, Poblano pepper
1½ cups cooked green lentils
½ cup French fried onions, crumbled, on a plate for coating
1 to 2 Tablespoons coconut flour or chickpea flour or all-purpose flour, as needed
2 Tablespoon minced chipotle in adobo sauce
2 to 3 Tablespoons of canola oil or olive oil
salt to taste
- Reserve about 1 tablespoon of the southwest veggies and 2 Tablespoons of grated kohlrabi for adding in later (This is optional - I like to have bits and pieces to lend texture to the burger, as long as the base is cohesive enough)
- Combine the rest of the ingredients in a food processor and pulse gently till it all comes together coarse and thick to be shaped into patties
- Add in the reserved kohlrabi and southwest veggie mix and knead gently till well incorporated; taste and adjust seasoning
- Heat a griddle to medium hot with a bit of oil in it
- Divide the dough into 4 standard sized patties, or 5 or 6 smaller patties, press down on the plate of crumbled French fried onion
- Cook on the hot griddle till browned on both sides