Nutburgers Recipes

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NUT BURGERS (VEGETARIAN)



Nut Burgers (Vegetarian) image

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

½ cup finely chopped walnuts
½ cup unsalted sunflower seeds
1 cup canned chickpeas, drained
¼ cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
¼ cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
½ avocado - peeled, pitted and sliced

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



Nut Burgers image

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

1 cup carrot (pulp (leftover after juicing about 8 carrots))
1 cup shelled raw walnuts
1 cup raw cashews
1 cup raw sunflower seeds
1 cup shelled raw almonds
1 cup chopped celery
1 cup chopped onion
2 cloves minced garlic
2 Tbsp. cilantro (or parsley)
2 large eggs* (see vegan in notes)
1 Tbsp. soy sauce (gluten free if needed)
1/8 tsp. curry powder
1/4 tsp. mustard powder
1/4 tsp. poultry seasoning
1/2 tsp. ground cumin
1 tsp. mild chili powder
1/2 tsp. salt
pepper (to taste)
2 - 3 Tbsp. olive oil (for frying burgers)

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



Nut Burgers image

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

1 cup cooked short-grain rice
1 1/2 cups cooked brown lentils, thoroughly drained
1/2 cup carrot, grated
1 1/2 cups breadcrumbs
1/2 cup peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 cup chopped fresh parsley
1 1/2 teaspoons yellow asafoetida powder
1 teaspoon sweet paprika
oil, for shallow frying

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

CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS



Chickpea & nut burgers with sweet potato chips image

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

1 small red onion , roughly chopped
1 large garlic clove , peeled and halved
25g mixed nuts , such as brazils, almonds, hazelnuts, walnuts and pecans
1 tsp ground cumin
1 tsp ground coriander
400g can chickpeas , drained and rinsed
25g plain wholemeal flour
1 small pack coriander
1 lemon , 1/2 juiced plus 1/2 cut into wedges, to serve
2 tsp cold-pressed rapeseed oil
300g sweet potatoes , peeled and cut into long wedges
1 tsp cold-pressed rapeseed oil
50g bag mixed spinach, watercress and rocket salad
2 ripe tomatoes , cut into wedges
1/3 cucumber , sliced
2 spring onions , trimmed and finely sliced
2 tsp balsamic vinegar
50g full-fat natural bio-yogurt
2 tbsp finely chopped mint

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

NUT BURGERS RECIPE - (3.9/5)



Nut Burgers Recipe - (3.9/5) image

Provided by Hklbrries

Number Of Ingredients 13

1/2 cup sunflower seeds, raw
1/2 cup almonds. raw
1/2 cup cashews, raw
1/2 cup walnuts, raw
1/2 cup carrots, grated
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup cooked brown rice
2 tablespoons soy sauce
1/2 cup water
Dash dried basil
Dash dried dill weed
8 cheese slices, optional

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.

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