Nutburgersvegetarian Recipes

NUT BURGERS (VEGETARIAN)

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.

NUT BURGERS RECIPE - (3.9/5)

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.

CHERYL'S VEGGIE-NUT PATTIES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
• Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
• Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
• Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
• Divide mixture into 4 equal portions and shape into patties.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

NUT BURGERS

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.

HIDDEN VEGGIE BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, season the beef with salt, pepper, garlic powder, and onion powder.
• Shred the carrots and broccoli using a box grater and add to the bowl with the beef.
• Mix well with a spoon or your hands and form into patties.
• Either pan-fry or grill until cooked. Top with cheese and let it melt.
• Assemble burger with your favorite toppings.
• Enjoy!

NUT BURGERS VEGETARIAN

Steps:

• Grind onion in food processor.
• Add nuts and oats, pulse to chop.
• Add everything but the oil and process more, but not too finely.
• Add liquid as needed. Mixture should be moist but not loose.
• Let mixture rest a few minutes then shape into 4 burgers. (This can be refrigerated for up to a day, but be sure to bring it up to room temperature before cooking or they'll fall apart when you cook them.)
• Put oil in a nonstick skillet and turn fire to medium.
• When hot, add burgers.
• Cook 5 mins each side or until browned. Do not poke at them or they will fall apart.
• Lower heat a bit and cook another 3-4 mins so that they firm up.
• Serve on buns as you like. Chutney is suggested. I'm a blue cheese lover myself. Voila!

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!

CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS

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.