Barbecue Nut Burgers Recipes

THE BEST BBQ BURGERS EVER!

Steps:

• In a large bowl, mix all ingredients together well.
• Fire up the grill.
• Using the yumms! Premium Burger Press, form 4 perfectly shaped burgers patties.
• Grill the patties for 12-14 minutes turning once. Do not push down on burgers or you will wind up with a dryer burger.
• About a minute or two before you are finished cooking, brush the tops of the burgers with a little more barbecue sauce.
• Remove from grill and serve on buns with any toppings you desire!

BBQ BURGERS

Steps:

• In a large mixing bowl, place the ground beef, onions, garlic, salt, pepper and the bbq sauce. Mix well together, untill the bbq sauce is evenly distributed through the beef.
• Scoop a patty portion with your hands and roll into a ball, then gently flatten out to create a circular shape.
• Cook the patties for 10 minutes one either side for a rare burger, or for at least 12 - 15 minutes for medium. While the second side is cooking, lay a slice of cheese on the patty so that it melts slightly.
• Heat the burger buns on the bbq for no more than 2-3 minutes and spread the dijon mustard on the bottom bun. Place the burger patty on the bun and add lettuce, tomatoes and onions. you can spread the chilli garlic ketchup on the top bun, or serve on the side.

BARBECUED BURGERS

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers., In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.

BARBECUE NUT BURGERS

Steps:

• In a small food processor, combine cashews and pecans; cover and process until ground. Transfer to a bowl; add 1/2 cup bread crumbs, potato flakes, egg, onion, garlic and salt. Shape into two 1/2-in.-thick patties; roll in remaining bread crumbs. , In a small nonstick skillet, cook patties in oil over medium heat for 3-4 minutes on each side or until golden., For sauce, in a small bowl, combine the honey, ketchup, barbecue sauce, vinegar and molasses. Serve patties on lettuce-lined buns with sauce.

NUT BURGERS

Steps:

• In a frying pan, saute the diced onion in olive oil until soft, translucent and just starting to brown.
• Pulse the nuts in a food processor until fine, and just sliightly grainy.
• Make the vegetable broth with boiling water and stock powder/bouillon.
• In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds and vegetable broth.
• Set the mixture aside for five minutes to allow it to cool a little and the chia seeds to soak.
• Shape the mixture into round patties. If the mixture is a little too sticky, add some more breadcrumbs.
• In a frying pan, heat up a little oil on medium high heat, and fry for 3-5 minutes on each side until crisp and brown.

BBQ TURKEY BURGERS

Steps:

• Combine all ingredients in a large bowl. Mix thoroughly and shape into 6 patties.
• Place on an oiled grill and grill over medium heat for 4-6 minutes on each side, or until the internal temperature reaches 165 degrees F. and the burger is no longer pink in the center.
• Baste with additional BBQ sauce if desired.

THE BEST VEGAN BURGERS

Steps:

• Heat the oil in a frying pan and cook the onion until soft. Add the mushrooms, BBQ sauce and marmite. Cook for 10 minutes until soft and sticky. Mix with the rest of the ingredients, using a really good masher or food processor until chunky and mouldable. Shape into 4 patties, using extra flour if it's too wet or soft. Heat up the grill, according to your BBQ instructions. Brush both sides of the patties with a little oil. Cook for about 3-4 minutes on each side. If you want to melt some vegan cheese on top, add to the top of the burgers during the last minute of cooking. To serve, add some vegan mayo to one side of the bun, place the burger on top, add ketchup, sliced onion, tomato, lettuce and whatever other toppings you like. Enjoy!

VEGETARIAN BLACK BEAN AND BRAZIL NUT BURGER

Steps:

• Preheat your oven to 180°C/160°C Fan/Gas 4
• Drain, rinse and dry the black beans with kitchen roll or a tea towel. Spread in an even layer on an oven tray lined with foil. Cook for 8 minutes and then add the chopped brazil nuts on top and bake for a further 8 minutes. You are looking for the beans to appear dry and cracked and the nuts to be lightly browned. Once cooked, set aside to cool.
• Heat a tablespoon of olive oil in a pan and fry the sweet potatoes on each side until they are soft and browned (about 2 mins on each side) Once cooked remove and set aside.
• Using the same pan add the mushrooms with a sprinkling of sea salt and cook for around 4 mins until they're browned.
• In a food processor add the cooled beans and nuts and pulse for around 30 seconds until they resemble breadcrumbs - a bit of texture is fine.
• Add the sweet potatoes, mushrooms, sea salt, cumin and chilli powder and pulse for a further 30 seconds until combined. Again, texture is good - you don't want a gloopy mess!
• Tip all the ingredients into a large bowl and stirl through the quinoa and BBQ sauce. Add more quinoa if the mixture is too wet or a little water if it's too dry. Taste and adjust seasoning.
• Divide the mixture into 4 equal parts and use your hands to press the mixture into patties. Pop them on a plate, cover with cling film and leave them in the fridge for 30 minutes to firm up.
• When you're ready to cook the burgers you can griddle them on both sides for a couple of minutes or until they are golden brown. Finish them in the oven 180°C/160°C Fan/Gas 4 for 12 minutes so that they are cooked and hot all the way through. Once cooked you could then put them on the BBQ for a more authentic BBQ experience but this is totally optional!
• Assemble the burgers by slicing a bun in half, adding lettuce, then the burger patty top with whatever you fancy. I used cheese, pickles, tomato, red cabbage and onion rings and added an extra dollop of BBQ sauce.

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.

VEGAN BBQ BURGERS

Steps:

• To a food processor add the rice, beans, onion, potato, oats, BBQ sauce, garlic powder, chili powder, liquid smoke and salt. Pulse a few times until combined but still chunky.
• Add the corn and either pulse a couple of times or mix in with a wooden spoon or spatula.
• Spoon the mixture into a bowl, and refrigerate for at least 20 minutes but overnight is fine.
• Using your hands, shape the mixture into patties. Really squeeze them together well.
• Brush a large frying pan with oil and heat over medium heat. Once hot add the burger patties and cook for about 10 to 15 minutes each side or until well set, and golden.
• To oven-bake, place the patties on a well greased or parchment paper lined baking tray and bake at 375°F for 25 minutes, gently turning the patties at half-time.
• Serve on buns with plenty of BBQ sauce and toppings of your choice.