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Vegetable Burgers

Makes 8 servings


  • 4 carrots, grated
  • 2 celery stalks, grated
  • 1 onion, grated
  • 1/4 cup minced red bell pepper
  • 3/4 cup minced mushrooms
  • 8 scallions, minced
  • 2 eggs, lightly beaten
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups matzo meal
  • 2 tablespoon extra-virgin olive oil


  1. Preheat the oven to 475°F.
  2. Combine the carrots, celery, onion, bell pepper, mushrooms, scallions, eggs, pecans, thyme, garlic, salt, hot sauce, sesame oil, and pepper in a large bowl and stir to thoroughly combine the mixture. Add 1 cup of the matzo meal, or more as needed, to make a firm, but still moist mixture. Form into 8 burgers. Dredge each burger in the remaining 2 cups of matzo meal.
  3. Oil a baking sheet with the olive oil. Place the burgers on the sheet and bake, turning once, until browned and crisp at the edges, about 12 minutes.

Copyright © 2019 The Culinary Institute of America

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