CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS
These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer
Provided by Justine Pattison
Time 40m
Number Of Ingredients 19
Steps:
- To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
- Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
- Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
- While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
- Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
- Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
Nutrition Facts : Calories 523 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
NUT BURGERS VEGETARIAN
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
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 RECIPE - (3.9/5)
Provided by Hklbrries
Number Of Ingredients 13
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.
NUT BURGERS
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
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
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