Nut And Veggie Burgers Food

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 (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.

VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS

Steps:

• Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
• Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
• Add the nut/seed butter and incorporate.
• Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
• Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
• Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.

CHERYL'S VEGGIE-NUT PATTIES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
• Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
• Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
• Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
• Divide mixture into 4 equal portions and shape into patties.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

PERFECT VEGGIE BURGERS

Steps:

• Prepare the barley as the label directs. Let cool completely.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
• Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
• Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

MONSTER VEGGIE BURGERS

Steps:

• For the burgers: Combine the kale, parsley, peas, scallions, garlic, oregano, 1 teaspoon salt and several grinds pepper in a food processor. Process until a paste forms and is almost smooth. Add the chickpeas and eggs and pulse until the chickpeas are mostly ground but still a little chunky. Remove to a medium bowl and stir in the panko and Parmesan to make a smooth mixture that holds together. Form into 4 patties, each about 1/2 inch thick, and put on a plate. Refrigerate until firm, 30 minutes to 1 hour.
• Heat a large nonstick skillet over medium heat and add the oil. Add the patties and cook until the bottoms are crisp and golden, 3 to 4 minutes, then flip and crisp the second side, another 3 to 4 minutes. Remove to a paper towel-lined plate and season lightly with salt.
• For the assembly: Assemble the burgers while the patties are still hot. Mash the avocado in a small bowl with the lemon juice and 1/2 teaspoon salt. Spread on the bottom buns. Put a cabbage leaf (cut to fit if needed) curved up towards the back of each bun and fit a few kale leaves in the curve. Top each with a veggie patty to prop up the kale and cabbage (these can be monster feathers, fur or even the collar of a cape, depending on your monster's specific vibe). Close with the top buns. Cut long spiky fangs from the baby bell peppers and stick onto the burgers (the avocado mash will act as glue).
• Use a toothpick to burrow 2 small holes on each top bun for the horns/ears then 1 more hole toward the front of the bun for the nose. Gently push a cornichon into each hole. Use a very small round cutter to cut out 8 rounds from the cheese. Stick 2 rounds onto each bun for eyes, securing with the frilly toothpicks. Spear the olive halves, cut-side in, onto the toothpicks for eyeballs.

THE BEST VEGGIE BURGERS EVER!

Steps:

• Directions:.
• Boil the potatoes till soft, peel off skin and mash them in a big bowl.
• Boil the peas, carrots and string beans till soft and add to mashed potatoes and mash the whole mixture well.
• Add the ginger and green chilly paste. Add salt and sugar and mix well.
• Make round patties by scooping up handfuls and shaping them and place on a dish covered with foil. Cover the patties with foil after done.
• Coleslaw.
• Mix all the ingredients mentioned in a big bowl till well incorporated.
• Keep aside in refrigerator.
• Now take a flat skillet, heat it, pour a small amount of oil on it and place the patties to cook.
• Lower heat to medium and cook on both sides till golden brown.
• (Note: For this step, you can also roll the patties in breadcrumbs before cooking).
• Take a burger bun, place it on the skillet and lightly heat on both side till it shows some color.
• Take a dish, place the bottom half of the bun on it, and spread some mustard and mayonnaise on it. Put a couple of lettuce leaves on top of it.
• Now place the cooked patty on it.
• On the patty, put some coleslaw and place one or two slices each of tomato, onion and cucumber.
• Close the top of the bun and take a BIG JUICY bite!
• These should be served with ketchup and fries on the side. The patties are good enough to eat as is also, if you do not want to make a burger.
• These are the best burgers you will eat, both juicy and flavorful unlike the dry patties you get elsewhere.

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 (VEGGIE BURGERS)

Steps:

• In a blender, puree tofu.
• Add the rest of the ingredients except stuffing.
• Put stuffing into a bowl and pour tofu mixture over top; mix well.
• Form into burger patties.
• Bake on a greased cookie sheet in a 300F oven for 25-30 minutes or until golden brown.

BASIC VEGGIE BURGERS

Steps:

• In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
• In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
• When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don't have one of those, and I applaud your rustic sensibility.
• Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to "The Boys Are Back in Town" by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.

NUT AND VEGGIE 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.