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100-Mile Veggie Burger with House-made Ketchup

Chef Dana Gresswell,
Mondragon Bookstore and Coffeehouse

This vegetarian burger is a showcase for locally grown vegetables where roasted garlic adds a hint of sweetness. Store ketchup in an airtight container in the fridge for up to a month. Local sunflower oil can be purchased at Tall Grass Prairie Bakery.

Roasted Garlic
4 garlic bulbs
pinch salt and pepper
1 Tbsp local sunflower

1 cup peeled beets
1 cup peeled carrots
2/3 cup diced onion
3 bulbs roasted garlic
3 cups cooked barley
1 cup dry bread crumbs
4 cups cooked pinto or soybeans
2 cups oats
2 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
1 tsp chopped fresh sage
1 Tbsp salt
1 Tbsp pepper
10 Tall Grass Prairie buns

10 medium tomatoes, quartered
2 medium onions, quartered
1 bulb roasted garlic
1/4 cup canola oil
2/3 cup Manitoba maple syrup
1 Tbsp salt
1 Tbsp pepper

Roasted Garlic
1. Preheat oven to 350˚F.
2. Drizzle garlic bulbs with oil, salt and pepper and wrap in foil.
3. Bake for one hr until golden.
4. Squeeze bulbs to remove cloves.
5. Chop finely. Set aside.

1. Heat oven to 350˚F.
2. In a food processor, pulse oats, beets, carrots and onion separately until a fine texture is achieved.
3. In a large bowl, combine burger ingredients, except oats, and mix using your hands.
4. Form 3″ diameter balls.
5. Roll balls in pulsed oats and pat into ¾” patties.
6. On a greased baking sheet, bake for 20 mins, flipping halfway through until patties are cooked and crispy on the outside.

1. Preheat oven to 425˚F.
2. Heat an empty roasting pan.
3. In a bowl, toss tomatoes and onion with salt, pepper and oil. Add to heated pan.
4. Cook uncovered for 45 mins.
5. Add maple syrup and garlic. Stir.
6. Continue roasting for 30-45 mins until syrupy.
7. In a blender, mix until smooth.
8. Season with salt and pepper to taste.

Yield 10 servings

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