Chef Kerry Sear's Vegetable Burgers

1 tb Olive oil

1 c Onion; minced

1 c Carrots; grated

1 c Turnips; grated

1 c Zucchini; grated

1 c Beets; grated

1/2 tb Garlic; chopped

1/2 ts Cumin; ground

3/4 tb Dill, Tarragon; dried; mixed

1/4 c Oats, rolled; instant

1/4 c Water

1 1/2 c Potatoes; mashed

1/4 c Hazelnuts; chopped

1/3 c ; cooked

Salt and pepper to taste Olive oil for sauteeing(opt) Heat oil in a large skillet. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables begin to wilt, about 3 to 5 minutes. Allow to cool slightly. Soak oats in water for 5 minutes, then drain and press out excess water. Add to vegetable mixture along with potatoes, hazelnuts and rice. Season with salt and pepper. Form mixture into 8 patties. Grill patties on a well-oiled vegetable grill, or saute in olive oil for 3 to 4 minutes on each side, until golden.