Nutty Burgers Recipes

NUTTY BURGERS

Steps:

• Place the walnut pieces in a grinder or food processor and grind to a fine texure or chop finely by hand. Mix with 75 g breadcrumbs and then add the onion, carrot, sage, parsley or thyme with some black pepper. Mix in thoroughly before adding the beaten egg to bind.
• Shape into four burgers and coat with the remaining breadcrumbs. Chill for at least 15 minutes as this helps to firm up the mixture. Heat a little oil in a frying pan and cook the burgers for 5-8 minutes on each side. Serve at once with a crunchy salad and bap, served separately.

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.

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.

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.