1 carrot (1⁄4 cup fine ground in food processor)
1 celery, finely minced (1⁄4 cup fine ground in food processor)
1⁄2 yellow onion minced (1⁄2 cup fine ground in food processor)
6-10 crimini mushrooms, minced
1⁄4 cup fresh parsley leaves, chopped fine
1⁄4 cup fresh cilantro leaves, chopped fine (some stem is okay)
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 tablespoon organic ketchup (optional)
Preheat oven to 400 degrees.
Finely mince vegetables and mushrooms in a food processor, using the pulse button to ensure that the vegetables are processed evenly to a fine mince but not liquid. Do not over fill the bowl of the food processor.
Process the fresh parsley as well as the cilantro leaves until fine but not a paste.
In a skillet large enough to sweat the vegetables add the 2 tablespoons of olive oil and get the pan hot.
Add the vegetables and mushrooms. Cook until the vegetables are tender and the mushrooms have sweated. This could take 5-10 minutes depending on the size of your pan.
Continuously stir the vegetables to ensure even cooking.
When done, fold in your fresh cilantro and parsley. Then place on a flat pan to cool. By placing the herbs in the hot vegetables but not actually cooking them, the heat from the vegetables gently coaxes out the oils in the leaves and you end up with both flavor and good color.
While cooling, add the rest of the ingredients to the meat and combine in a large mixing bowl.
When the vegetables are cool, combine them and any liquid with the meat ingredients. Mix together.
Place a small amount into the pan to cook and taste. Adjust with desired seasonings.
Shape into a loaf and place on baking dish or cookie sheet. (You can also place it in a loaf pan if you have one). This formula easily shapes into turkey burgers, sliders or meat loaf.
Bake until internal temperature reaches 165 degrees. About 35-40 minutes.
Recipe courtesy – Chef Lance Roll