Nutty Burgers Recipes

"BEEFY" VEGAN BLACK BEAN WALNUT BURGERS

Steps:

• Preheat the oven to 400° and line a baking sheet with parchment paper.
• Place the oats and walnuts into the bowl of a food processor fitted with an s-blade. Blend for a few seconds, until the mixture resembles coarse crumbs.
• Add the beans, onion, garlic, Worcestershire sauce, soy sauce, vinegar, cumin, paprika, and pepper.
• Pulse until everything is well chopped and mixed, being careful not to overdo it (don't let the mixture turn to mush).
• Shape the mixture into 6 patties and arrange them on the baking sheet. Lightly brush or spray the tops with oil.
• Bake for 15 minutes.
• Gently flip the patties, spray or brush the other sides with oil, and bake about 15 minutes more, until firm and lightly browned.
• Stuff into buns and serve with toppings of choice.

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.

LENTIL-WALNUT BURGERS

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.

LOVE-ME-TENDER NUT BURGERS!

Steps:

• In large bowl, combine well the hamburger, peanut butter, garlic and finely chopped onion. *If you prefer, you can top your burgers with thinly sliced onion instead.
• Shape into four patties. Sprinkle each side with salt and pepper if desired.
• Place on hot grill and grill til almost done, turning once, about 3 minutes per side.
• Spread top of each burger with half of the bbq sauce and turn, top other side with remaining bbq sauce. Grill for 1 minute, turn burgers over, and top each with cheese.
• Grill one minute longer or til cheese has started to melt.
• During this time, toast buns if desired.
• Place burgers on bottom buns.
• Top with the rest of the ingredients in order divided evenly, breaking bacon slices in half and topping each with 2 half slices.
• Spread inside of top buns with spicy mustard and place on top of slaw.
• Enjoy!

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.