Nut 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.

CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS

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.

NUT BURGERS VEGETARIAN

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

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.

BLACK BEAN AND WALNUT BURGERS

Steps:

• Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

OAT NUT BURGERS

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.

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.