NUT BURGERS (VEGETARIAN)
These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.
Provided by jade_
Categories Main Dish Recipes Burger Recipes Veggie
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
- In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
- Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
- Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g
NUT BURGERS
A hearty vegan burger recipe full of flavour, and simple without any highly processed or unusual ingredients.
Provided by Sophie & Paul
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a frying pan, saute the diced onion in olive oil until soft, translucent and just starting to brown.
- Pulse the nuts in a food processor until fine, and just sliightly grainy.
- Make the vegetable broth with boiling water and stock powder/bouillon.
- In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds and vegetable broth.
- Set the mixture aside for five minutes to allow it to cool a little and the chia seeds to soak.
- Shape the mixture into round patties. If the mixture is a little too sticky, add some more breadcrumbs.
- In a frying pan, heat up a little oil on medium high heat, and fry for 3-5 minutes on each side until crisp and brown.
Nutrition Facts : Calories 329 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 3 g, Sodium 619 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
NUT BURGERS
An amazingly delicious meat substitute made with nuts and vegetables. So many uses, besides hamburgers. (Makes 6 very large, or 12 small burgers)
Provided by Ginger
Number Of Ingredients 19
Steps:
- **Juice approximately 8 carrots. Drink the juice and reserve 1 cup pulp.
- Place walnuts, cashews, sunflower seeds, and almonds in a food processor or blender and pulse until you have a medium fine meal consistency ***(it's nice to have pieces of nuts to chew on, see notes). Remove to a large mixing bowl.
- Place onion, celery, garlic and cilantro (parsley) in food processor and pulse until you have nearly a puree. Remove to same large mixing bowl as nut mixture.
- Add to the large bowl, reserved carrot pulp, soy sauce, eggs, curry powder, dry mustard powder, poultry seasoning, cumin, chili powder, salt and pepper.
- Using your hands, mix the ingredients together until well incorporated. Will feel like raw meat.
- Form into 12 small patties or 6 large.****
- Fry in a pan over medium heat until brown on each side.
- Top with regular or vegan cheese, if desired.
- Assemble burger however you wish.
- Serve!
NUT BURGERS
A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.
Provided by VegeMight
Categories Lunch/Snacks
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C.
- Combine all ingredients in a large bowl and knead well.
- Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
- Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
- (Burgers can now be refrigerated or frozen until needed).
- Pan-fry in oil until hot.
Nutrition Facts : Calories 230.6, Fat 6.9, SaturatedFat 1.4, Sodium 321.9, Carbohydrate 31.7, Fiber 9, Sugar 2.6, Protein 11.6
LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
Steps:
- In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
OAT NUT BURGERS
from Simply Vegan by Debra Wasserman. I suggest that you use a food processor if you have one. If you don't, you can try to blend the ingredients in small batches in your blender. Otherwise, it is really hard to get the oats to stay together. I always use a food processor for this, although the original recipe doesn't call for it or even suggest it.
Provided by pneumatic_sally
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the ingredients together and season to taste.
- Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once.
- I like to throw the dry ingredients into a food processor for a more uniform texture.
- I also fry only what I need and keep the rest waiting for me in a tupperware for later.
- Garlic, salt and pepper are nice seasonings to add.
- NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.
Nutrition Facts : Calories 155.4, Fat 9.2, SaturatedFat 0.9, Sodium 31.6, Carbohydrate 15.8, Fiber 3.5, Sugar 2.6, Protein 4.6
NUT BURGERS RECIPE - (3.9/5)
Provided by Hklbrries
Number Of Ingredients 13
Steps:
- Grind seeds and nuts in a food processor with a very small amount (about 1/4 to 1/2 teaspoon) of water until the mixture just begins to hold together; set aside. Chop carrot, onion and garlic in food processor until mixture resembles coarse crumbs. Combine carrot and nut mixtures in a large bowl; add rice and mix thoroughly. Combine soy sauce and water and add to nut mixture, a little at a time, mixing well. Stir in basil and dill. Form mixture into 8 patties by gently shaping in your hands and then flattening on a lightly greased baking sheet. Refrigerate for 30 minutes or until ready to use. Preheat oven to 400 degrees fahrenheit Bake until heated through and the edges begin to turn brown. Do not turn. If desired, melt a slice of cheese on top of each burger. Besides adding flavor, the cheese helps hold the burgers together. Serving suggestions: The Sunflower (restaurant) serves their nut burgers on whole wheat buns with traditional condiments such as ketchup, mustard, mayonnaise, tomatoes, etc.
CARROT RICE NUT BURGER
This is a wonderful alternative to hamburgers. Use organic ingredients! There is a difference.
Provided by Janice Joyner
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- Preheat the grill for high heat.
- Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
- Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 26.3 g, Fat 16.2 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 53.1 mg, Sugar 2.6 g
CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS
These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer
Provided by Justine Pattison
Time 40m
Number Of Ingredients 19
Steps:
- To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
- Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
- Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
- While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
- Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
- Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
Nutrition Facts : Calories 523 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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