Nutburgers 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.

NUTBURGERS

Steps:

• In a saucepan, bring the water, bulgur, and soy sauce to a boil. Remove from heat, cover, and set aside for 10 minutes, or until all the liquid has been absorbed.
• Grind cashews and sunflower seeds in a food processor to a fine meal.
• In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chili powder, garlic, and hot pepper sauce. Cover, and refrigerate for 4 hours to blend flavors.
• Prepare the grill for medium heat.
• Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, spray a piece of foil with cooking spray, and place on the grill. Grill the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level.

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

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.

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.