Omg Good Nut 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

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 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

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

These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like.

Provided by jade_

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 25m

Yield 2

Number Of Ingredients 15

½ cup finely chopped walnuts
½ cup unsalted sunflower seeds
1 cup canned chickpeas, drained
¼ cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
¼ cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
½ avocado - peeled, pitted and sliced

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.

Nutrition Facts : Calories 939.3 calories, Carbohydrate 58.6 g, Cholesterol 130.9 mg, Fat 69.8 g, Fiber 12.7 g, Protein 25.8 g, SaturatedFat 14.1 g, Sodium 1027.8 mg, Sugar 5.4 g

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