Morgans Veggie Pattiesfrom Guy Fieri Food

MORGAN'S VEGGIE RAGU

Steps:

• 1.Preheat the oven to 425 degrees F.
• 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
• 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

MORGAN'S VEGGIE PATTIES(FROM GUY FIERI)

Steps:

• In a medium skillet over medium heat, drizzle 2 tbls. of the olive oil. Add the onions, olives, red bell pepper, jalapeno, garlic and artichoke. Cook until the onion is translucent, about 8 minutes.
• Transfer the mixture to a big bowl and let cool. Add the beans and the chickpeas to the cooked vegetables and mix thoroughly. Add the oats, paprika, chili powder, oregano, parsley, red pepper flakes, cumin, celery salt, sage, bread crumbs, and egg, mixing well.
• Form into four patties, cover and refrigerate for at least 30 minutes.
• To make the cilantro mayo, in a small bowl, mix the mayonnaise, cilantro, salt and pepper together.
• Heat the remaining 2 tbls. olive oil in a large skillet over medium high heat and cook the patties 2-3 minutes per side, until nicely browned.
• Serve on buns with the cilantro mayo.

CHICKEN PATTIES

Steps:

• In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
• Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.