Best 4 Nut And Veggie Burgers Recipes

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

Steps:

• Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
• Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
• Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
• While the beans and vegetables roast, rinse the food processor bowl and pat dry.
• Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
• Scrape the mixture into a bowl and fold in the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
• When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

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.

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!