Swiss Chard AND Hazelnut Grilled Veggie Patties
- 25m Prep Time
- 20m Cook Time
- 45m Ready In
These grilled veggie patties feature Swiss chard and hazelnut flour, with pepper jack cheese for a firm texture and bold flavor. Perfect for vegetarians seeking a unique burger alternative.
Ingredients
- 29.6 ml extra-virgin olive oil
- 355 ml yellow onion finely diced
- 2 clove garlic minced
- 1 bunch Swiss chard destemmed and finely chopped
- 473 ml hazelnut flour
- 177 ml panko bread crumbs
- 142 g pepper jack cheese shredded
- 59.1 ml tahini
- 2 eggs
- 44.4 ml nutritional yeast
- 2.46 ml dried oregano
- 2.46 ml kosher salt
- 2.46 ml coarse ground black pepper
- 4 pepper jack cheese
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 3.4 mg
- Magnesium: 44.1 mg
- Phosphorus: 268 mg
- Potassium: 419 mg
- Zinc: 1.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 473 ml hazelnut flour
- 177 ml panko bread crumbs
- 59.1 ml tahini
- 2 eggs
- 44.4 ml nutritional yeast
- 2.46 ml dried oregano
- 2.46 ml kosher salt
- 2.46 ml coarse ground black pepper
- 4 pepper jack cheese
Prepare
- 355 ml yellow onion, finely diced
- Mince 2 clove garlic
- 1 bunch Swiss chard, destemmed and finely chopped
- Shred 142 g pepper jack cheese
Let's Cook
-
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.
-
Step 2.
Add 2 cloves minced garlic to the skillet and cook for 2 minutes, stirring frequently.
-
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.
-
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.
-
Step 5.
Add the cooled Swiss chard mixture to the bowl and mix by hand until a firm, dough-like texture forms.
-
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.
-
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.
-
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.