Swiss Chard And Hazelnut Grilled Veggie Patties

Let's Cook

1. Step 1.

   In a large skillet over medium heat, add 2 tablespoons olive oil and 1½ cups finely diced yellow onion. Cook for 5 to 7 minutes, stirring occasionally, until the onions are tender and translucent but not caramelized.

2. Step 2.

   Add 2 cloves minced garlic to the skillet and cook for 2 minutes, stirring frequently.

3. Step 3.

   Add the finely chopped Swiss chard (from 1 bunch, destemmed) to the skillet. Reduce heat to low and sauté for 6 to 8 minutes, until the chard is wilted but not overcooked. Remove from heat and let cool.

4. Step 4.

   In a large bowl, combine 2 cups hazelnut flour, ¾ cup panko bread crumbs, 5 ounces shredded pepper jack cheese, ¼ cup tahini, 2 eggs, 3 tablespoons nutritional yeast, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ½ teaspoon coarse ground black pepper. Mix well.

5. Step 5.

   Add the cooled Swiss chard mixture to the bowl and mix by hand until a firm, dough-like texture forms.

6. Step 6.

   Using your hands, form the mixture into 4 patties. For uniform patties, oil a 3½-inch-wide ramekin or jar lid, fill halfway with mixture, press firmly, and tap on a cutting board to release. Repeat for each patty.

7. Step 7.

   Prepare the grill for direct cooking over medium-high heat. Place the patties over direct heat and grill for 4 to 6 minutes, until a nice sear develops on the bottom.

8. Step 8.

   Flip the patties and, if desired, top each with a slice of pepper jack cheese. Continue grilling for another 4 to 6 minutes, until a sear develops on the second side and the cheese is melted. Remove from the grill and serve.