NUT AND VEGGIE BURGERS
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
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 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!
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
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