Nutty Burgers Recipes

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NUT BURGERS



Nut Burgers image

A hearty vegan burger recipe full of flavour, and simple without any highly processed or unusual ingredients.

Provided by Sophie & Paul

Categories     Main Course

Time 25m

Number Of Ingredients 8

1 1/2 cups nuts
1 onion
2 tbsp olive oil
1 cup breadcrumbs
2 tbsp soy sauce
2 tsp dried herbs
1 cup vegetable stock
1 tbsp chia seeds

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.

Nutrition Facts : Calories 329 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 3 g, Sodium 619 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

OAT NUT BURGERS



Oat Nut Burgers image

from Simply Vegan by Debra Wasserman. I suggest that you use a food processor if you have one. If you don't, you can try to blend the ingredients in small batches in your blender. Otherwise, it is really hard to get the oats to stay together. I always use a food processor for this, although the original recipe doesn't call for it or even suggest it.

Provided by pneumatic_sally

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup rolled oats
2/3 cup chopped walnuts (or favorite nut)
1 onion, chopped
3 stalks celery, chopped
2 carrots, grated
1/4 cup whole wheat pastry flour or 1/4 cup unbleached flour
1/4 cup water

Steps:

  • Mix the ingredients together and season to taste.
  • Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once.
  • I like to throw the dry ingredients into a food processor for a more uniform texture.
  • I also fry only what I need and keep the rest waiting for me in a tupperware for later.
  • Garlic, salt and pepper are nice seasonings to add.
  • NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.

Nutrition Facts : Calories 155.4, Fat 9.2, SaturatedFat 0.9, Sodium 31.6, Carbohydrate 15.8, Fiber 3.5, Sugar 2.6, Protein 4.6

NUT BURGERS VEGETARIAN



Nut Burgers Vegetarian image

This is really quite good. I fooled my entire family. They swore it was meat. I browned them really well. I'm not a vegetarian, but continue to make it. I use walnuts, rice, miso, and soy sauce as the combination among the choices. I have also put in teriyaki and it was great. Sorry about the nutrition information not working with all of the choices! Enjoy :)

Provided by COREprojects

Categories     Lunch/Snacks

Time 25m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 8

1 medium onion
1 cup raw cashews or 1 cup raw other nuts
1 cup cooked short-grain brown rice or 1 cup raw rolled oats
2 tablespoons nut butter or 2 tablespoons tahini
1 teaspoon chili powder
1 egg
2 tablespoons neutral oil (for frying)
wine or water, whatever

Steps:

  • Grind onion in food processor.
  • Add nuts and oats, pulse to chop.
  • Add everything but the oil and process more, but not too finely.
  • Add liquid as needed. Mixture should be moist but not loose.
  • Let mixture rest a few minutes then shape into 4 burgers. (This can be refrigerated for up to a day, but be sure to bring it up to room temperature before cooking or they'll fall apart when you cook them.)
  • Put oil in a nonstick skillet and turn fire to medium.
  • When hot, add burgers.
  • Cook 5 mins each side or until browned. Do not poke at them or they will fall apart.
  • Lower heat a bit and cook another 3-4 mins so that they firm up.
  • Serve on buns as you like. Chutney is suggested. I'm a blue cheese lover myself. Voila!

NUT AND VEGGIE BURGERS



Nut and Veggie Burgers image

This is an interesting and addictive veggie burger. There is a little natural foods drive-in near where i live that serves something like this.I talked to a lady who at one time worked at the drive-in and she told me that they used the left over carrot pulp from making carrot juice in the burger. After years of trying to figure out the ingredients i came up with this, and it is pretty close. I hope you like it. Don't be put off by the long list of ingredients, it goes together quickly and freezes well uncooked. I have guessed at the prep and cooking time. I have not timed myself making this.

Provided by cassiesmydog

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup shelled raw walnuts
1 cup raw cashews
1 cup raw sunflower seeds
1 cup shelled raw almonds
1 cup chopped celery
1 cup carrot, pulp (leftover after making carrot juice)
1 cup chopped onion
2 -3 cloves minced garlic
1 tablespoon chopped parsley
1 1/2 tablespoons minced sage
1/2 cup whey powder
2 large eggs
1/4 teaspoon mustard powder
1/4 teaspoon curry powder
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon mild chili powder
2 -3 tablespoons olive oil (for frying burgers)

Steps:

  • place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
  • Do not pulse so long as to make nut butter.
  • You want to have something to chew on.
  • Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
  • Mix the ingredients together until well incorporated.
  • Form into 12 small patties or 6 large.
  • Fry in a pan over medium heat until brown on each side.
  • Serve as is or on buns with your favorite burger toppings.

NUT BURGERS



Nut Burgers image

A wholesome combination of rice and lentils with veges, spices and herbs. This is from 'Great Vegetarian Dishes' by Kurma Dasa. I use brown rice, rye breadcrumbs and all-natural peanut butter (sometimes I add some cashew or almond butter too). A good recipe for OAMC. The recipe says it yields 16 burgers, but I make my patties bigger! Prep time does not include cooking time for rice and lentils.

Provided by VegeMight

Categories     Lunch/Snacks

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup cooked short-grain rice
1 1/2 cups cooked brown lentils, thoroughly drained
1/2 cup carrot, grated
1 1/2 cups breadcrumbs
1/2 cup peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 cup chopped fresh parsley
1 1/2 teaspoons yellow asafoetida powder
1 teaspoon sweet paprika
oil, for shallow frying

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.

Nutrition Facts : Calories 230.6, Fat 6.9, SaturatedFat 1.4, Sodium 321.9, Carbohydrate 31.7, Fiber 9, Sugar 2.6, Protein 11.6

NUT BURGERS RECIPE - (3.9/5)



Nut Burgers Recipe - (3.9/5) image

Provided by Hklbrries

Number Of Ingredients 13

1/2 cup sunflower seeds, raw
1/2 cup almonds. raw
1/2 cup cashews, raw
1/2 cup walnuts, raw
1/2 cup carrots, grated
1/2 cup onion, chopped
1 clove garlic, minced
1/2 cup cooked brown rice
2 tablespoons soy sauce
1/2 cup water
Dash dried basil
Dash dried dill weed
8 cheese slices, optional

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.

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