Although a common weed in the Northeast, burdock root is an escaped domesticated vegetable from Japan, where it is intentionally cultivated for its hugely nutritious qualities and captivating earthy-sweet taste. It also contains multiple types of powerful antioxidants, is anti-inflammatory, has a high amount of dietary fiber and vitamin B6, and provides inulin, a helpful sugar for sufferers of low blood sugar.
For more about burdock root, and urban foraging, check out Fall Foraging in Boston: Burdock and Wild Greens.
This recipe was adapted from “Wildman” Steve Brill.
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RECIPE: Savory Burdock Patties
- Yield: Makes 2-inch 24 patties or 12 4-inch patties. 1x
Ingredients
Scale
- 1 ½ cups grated burdock root
- ⅔ cup bread crumbs
- ½ cup sliced carrots, steamed
- 1 1/2 cups mushrooms sauteed for 5 minutes, until soft and cooked through
- ¼ cup chopped olives
- ⅓–½ cup water or stock
- 2 eggs
- 1 ½ teaspoon fresh thyme, (½ teaspoon if using dried)
- 1 small onion, minced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Steam or simmer the grated burdock root. Let it cool, then mix it with all the other ingredients.
- Form into small patties and bake them on an oiled cookie sheet at 300℉ for 10-15 minutes. Turn the patties over and bake them another 10-15 minutes, or until done.
- Serve plain, with a mayo-siracha sauce or with relish.
