Nutty Burgers 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

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

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.

NUTTY BEAN BURGERS

Steps:

• Heat 1 tbsp oil in frying pan and cook the onion and garlic until starting to soften.
• Add the chili powder, beans and seeds and cook for 3 minutes, mashing the beans with a fork.
• Put the stuffing mix in a bowl and pour over boiling water. Mix well, then stir in bean mixture and season with salt and pepper.
• Divide the mixture into 4 and shape into burger patties.
• Heat the remaining oil in a clean pan and cook the burgers for 3 minutes on each side or until golden.
• Serve along side a garden salad, or in burger buns with lettuce, tomato etc.

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.