Oat 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.

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.

WALNUT OATMEAL BURGERS

Steps:

• 1. Grind walnuts in blender, then combine with the rest of the burger mixture ingredients.
• 2. Let the mixture rest in the refrigerator for about an hour to let the flavors meld together.
• 3. Form the mixture into patties. The entire mixture will make 8-12 burgers depending on the size of the patty formed. It is recommended to use half of the mixture now and reserve the rest for use in another recipe or for more burgers later.
• 4. Brown patties on both sides in a lightly oiled skillet. Then pour the stock into the skillet and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.
• 5. Serve on buns with all your burger fixings. Serve with a veggie or salad. Enjoy!

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.

BUTTERNUT & CINNAMON OATS

Steps:

• Tip the oats, raisins and cinnamon into a large bowl and pour over 1 litre cold water. Cover the bowl and leave to soak overnight.
• The next morning, tip the contents into a large saucepan and stir in the grated squash. Cook for about 8-10 mins over a medium heat, stirring frequently, until the oats are cooked and the squash is soft. Add a little more water if it's too thick.
• Put half of the mixture in the fridge for the next day. Spoon the remainder into bowls, top each portion with 1 pot yogurt and half the nuts. Dust with cinnamon, then serve with a splash of milk.