Omg Good Nut Burgers Food

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 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.

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!

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.