After seeing a recipe for beet and farro burgers that called for puréeing the roots raw in a food processor, I tried the same method with my C.S.A. turnips. It worked beautifully. Everything—root and greens—goes into the food processor together with herbs and rice, which allows the patties to come together in a snap. Fresh breadcrumbs hold the patties together, and a mix of seeds gives the burgers a crunchy texture. <br /> <br />A few tips: <br /> <br />Turnips: I have been using hakurei turnips from my C.S.A. and the farmers market. As an experiment, I made a batch using purple top turnips from the grocery store—and woah! Big difference. The taste was so turnipy that I had to add a carrot and zucchini for sweetness. So, just taste your mixture before cooking—if it tastes super turnipy, which it shouldn't if you are using C.S.A. or farmers market turnips, maybe add a carrot or zucchini to cut the bite. <br /> <br />Seeds: I have been obsessed with this simple seed mix since reading about it the Prune cookbook: equal parts sesame seeds, poppy seeds, millet, and flax. It is so good sprinkled over buttered toast or thrown into any homemade bread or added to things like this veggie burger for texture—the millet especially adds such a nice crunch. Feel free to use any mix of seeds, however. <br /> <br />Use this recipe as a guide. I use it to clean out the fridge of tired herbs, carrots, zucchini, etc. I have only used sushi rice, but I imagine other grains would work well, too. <br /> <br />Finally, I have been serving them with hummus and these <a href="https://food52.com/recipes/36398-zuni-cafe-zucchini-pickles">zucchini pickles</a>. I think a homemade tahini sauce would be nice here, too.

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