Does anyone have a recipe for nut burgers?
- Thread starter evan
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marsha-tbay
Well-known member
Pecan Burgers
I have this recipe from a veggie group. They're on my to try list.
Pecan Burgers
1/2 cup grated carrot
1/2 cup celery
2 Tbs onion
2 Tbs fresh parsley
3 slices whole wheat bread **
3/4 tsp. Salt
1/8 tsp. Thyme
1/8 tsp. Basil
1/2 cup tomato juice
1 cup ground pecans
1 egg (I used egg whites)
1/4 cup whole wheat flour
Make bread into crumbs. (I always do this to not so fresh bread and keep in
the refrigerator, so I don't know how much I used. Just until the burgers
held shape)
Grate carrot. Cut celery and onion fine. Combine carrot, celery, onion,
parsley, bread crumbs, salt, thyme, basil, juice, pecans, egg and flour.
Mix together well. Form into patties. Brown in a skillet with a small
amount of oil.
Makes 4 large burgers
sue-veg group
I have this recipe from a veggie group. They're on my to try list.
Pecan Burgers
1/2 cup grated carrot
1/2 cup celery
2 Tbs onion
2 Tbs fresh parsley
3 slices whole wheat bread **
3/4 tsp. Salt
1/8 tsp. Thyme
1/8 tsp. Basil
1/2 cup tomato juice
1 cup ground pecans
1 egg (I used egg whites)
1/4 cup whole wheat flour
Make bread into crumbs. (I always do this to not so fresh bread and keep in
the refrigerator, so I don't know how much I used. Just until the burgers
held shape)
Grate carrot. Cut celery and onion fine. Combine carrot, celery, onion,
parsley, bread crumbs, salt, thyme, basil, juice, pecans, egg and flour.
Mix together well. Form into patties. Brown in a skillet with a small
amount of oil.
Makes 4 large burgers
sue-veg group
marsha-tbay
Well-known member
Chickpea Burger (with almonds or peanuts)
Chickpea Burger
Serves 4
1 (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 white sandwich bread
1/3 cup peanuts, or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers
Heat grill to high. In a food processor, combine 1 can (15 ounces) drained and rinsed chickpeas, 4 trimmed scallions, 2 slices white sandwich bread, 1/3 cup unsalted peanuts or almonds, 1/2 teaspoon ground cumin, and 1 tablespoon chopped fresh ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add 1 large egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with olive oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on grilled whole-wheat English muffins with lettuce and Dijon mayonnaise.
Chickpea Burger
Serves 4
1 (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 white sandwich bread
1/3 cup peanuts, or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers
Heat grill to high. In a food processor, combine 1 can (15 ounces) drained and rinsed chickpeas, 4 trimmed scallions, 2 slices white sandwich bread, 1/3 cup unsalted peanuts or almonds, 1/2 teaspoon ground cumin, and 1 tablespoon chopped fresh ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add 1 large egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into four 3/4-inch-thick patties. Brush each side generously with olive oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on grilled whole-wheat English muffins with lettuce and Dijon mayonnaise.
marsha-tbay
Well-known member
Chickpea Walnut Burgers from Gourmet August '97
CHICK-PEA WALNUT BURGERS
Gourmet, August 1997
Serves 4.
1 19-ounce can chick-peas
2 garlic cloves
1/2 medium onion
1 tablespoon fresh rosemary leaves
1/4 cup chopped fresh flat-leafed parsley leaves
1/2 cup fine fresh bread crumbs
3/4 cup walnuts, toasted and chopped
1 large egg
2 tablespoons olive oil
4 sesame buns
4 slices beefsteak tomato
4 slices red onion
In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
Gourmet, August 1997
CHICK-PEA WALNUT BURGERS
Gourmet, August 1997
Serves 4.
1 19-ounce can chick-peas
2 garlic cloves
1/2 medium onion
1 tablespoon fresh rosemary leaves
1/4 cup chopped fresh flat-leafed parsley leaves
1/2 cup fine fresh bread crumbs
3/4 cup walnuts, toasted and chopped
1 large egg
2 tablespoons olive oil
4 sesame buns
4 slices beefsteak tomato
4 slices red onion
In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
Gourmet, August 1997
marsha-tbay
Well-known member
Hot-&-Spicy Chickpea Patties
Hot-and-Spicy Chickpea Patties
15 ounce can chickpeas, rinsed and drained
1/3 cup reduced fat sour cream
4 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon salt
3/4 teaspoon hot sauce
1/4 cup plus 2 tablespoons white cornmeal
olive oil cooking spray
1 1/2 cups salsa
In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.
Form the mixture into 6, 3-inch patties, about 1/2 inch thick. Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.
Spray a large nonstick skillet with olive oil cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.
Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual serving plates and set patties on top. Alternatively, spoon salsa over patties.
Makes 6 servings.
Hot-and-Spicy Chickpea Patties
15 ounce can chickpeas, rinsed and drained
1/3 cup reduced fat sour cream
4 garlic cloves, crushed
1 teaspoon cumin
1/2 teaspoon salt
3/4 teaspoon hot sauce
1/4 cup plus 2 tablespoons white cornmeal
olive oil cooking spray
1 1/2 cups salsa
In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.
Form the mixture into 6, 3-inch patties, about 1/2 inch thick. Place the remaining cornmeal on a plate and gently dredge the patties through to coat both sides.
Spray a large nonstick skillet with olive oil cooking spray and set over a medium heat. Add the patties and cook until browned on the bottom, about 5 to 6 minutes.
Spray the tops of the patties with oil, then flip and cook until browned, about 5 minutes. To serve, spoon salsa onto individual serving plates and set patties on top. Alternatively, spoon salsa over patties.
Makes 6 servings.
marsha-tbay
Well-known member
Oat Nut Burgers
Debra Wasserman, Simply Vegan
2/3 cup rolled oats
2/3 cup chopped walnuts
1 large onion -- chopped
3 celery stalks -- chopped
2 carrots -- grated
1/4 cup whole wheat pastry or unbleached white flour
1/4 cup water
salt and pepper
Mix the ingredients together and season to taste. Shape into 6 burgers and fry 10 minutes over medium heat on each side until brown and the carrots are cooked.
Debra Wasserman, Simply Vegan
2/3 cup rolled oats
2/3 cup chopped walnuts
1 large onion -- chopped
3 celery stalks -- chopped
2 carrots -- grated
1/4 cup whole wheat pastry or unbleached white flour
1/4 cup water
salt and pepper
Mix the ingredients together and season to taste. Shape into 6 burgers and fry 10 minutes over medium heat on each side until brown and the carrots are cooked.
marsha-tbay
Well-known member
Chickpea & Tahini Burgers, Bon Appetit '99
Bon Appetit, July 1999
1 15 oz can chickpeas -- rinsed and drained
3 tbsp minced red onion
3 tbsp chopped fresh dill
2 1/2 tbsp dry bread crumbs
1 1/2 tbsp fresh lemon juice
1 large egg white
1 tbsp tahini
2 cloves garlic -- peeled
1/3 cup plain nonfat yogurt
1/2 tsp hot pepper sauce
1/4 tsp ground cumin
2 pita bread halves, warmed -- halved horizontally
1 cup shredded romaine lettuce
1 cup chopped tomatoes
Using a fork, coarsely mash 3/4 cup chickpeas in a medium bowl. Mix in the
onion and next 3 ingredients. Puree the remaining chickpeas, egg white,
tahini and garlic in a processor until almost smooth. Stir into the mashed
chickpea mixture. Season with salt and pepper. Shape into 4 patties.
If grilling, spray the grill rack with nonstick spray and heat the grill to
medium. If sauteeing, spray a large nonstick skillet with nonstick spray
and heat over medium heat. Lightly spray the patties on both sides with
nonstick spray. Place patties on the grill or in the skillet and cook until
golden brown and heated through - about 3 minutes per side.
Meanwhile, mix the yogurt, hot pepper sauce and cumin in a small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.
Bon Appetit, July 1999
1 15 oz can chickpeas -- rinsed and drained
3 tbsp minced red onion
3 tbsp chopped fresh dill
2 1/2 tbsp dry bread crumbs
1 1/2 tbsp fresh lemon juice
1 large egg white
1 tbsp tahini
2 cloves garlic -- peeled
1/3 cup plain nonfat yogurt
1/2 tsp hot pepper sauce
1/4 tsp ground cumin
2 pita bread halves, warmed -- halved horizontally
1 cup shredded romaine lettuce
1 cup chopped tomatoes
Using a fork, coarsely mash 3/4 cup chickpeas in a medium bowl. Mix in the
onion and next 3 ingredients. Puree the remaining chickpeas, egg white,
tahini and garlic in a processor until almost smooth. Stir into the mashed
chickpea mixture. Season with salt and pepper. Shape into 4 patties.
If grilling, spray the grill rack with nonstick spray and heat the grill to
medium. If sauteeing, spray a large nonstick skillet with nonstick spray
and heat over medium heat. Lightly spray the patties on both sides with
nonstick spray. Place patties on the grill or in the skillet and cook until
golden brown and heated through - about 3 minutes per side.
Meanwhile, mix the yogurt, hot pepper sauce and cumin in a small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.
marsha-tbay
Well-known member
Spicy Santa Fe Black Bean Burgers, Bon Appetit '99 (no nuts)
:Bon Appetit, July 1999
1 15 oz can chickpeas -- rinsed and drained
3 tbsp minced red onion
3 tbsp chopped fresh dill
2 1/2 tbsp dry bread crumbs
1 1/2 tbsp fresh lemon juice
1 large egg white
1 tbsp tahini
2 cloves garlic -- peeled
1/3 cup plain nonfat yogurt
1/2 tsp hot pepper sauce
1/4 tsp ground cumin
2 pita bread halves, warmed -- halved horizontally
1 cup shredded romaine lettuce
1 cup chopped tomatoes
Using a fork, coarsely mash 3/4 cup chickpeas in a medium bowl. Mix in the
onion and next 3 ingredients. Puree the remaining chickpeas, egg white,
tahini and garlic in a processor until almost smooth. Stir into the mashed
chickpea mixture. Season with salt and pepper. Shape into 4 patties.
If grilling, spray the grill rack with nonstick spray and heat the grill to
medium. If sauteeing, spray a large nonstick skillet with nonstick spray
and heat over medium heat. Lightly spray the patties on both sides with
nonstick spray. Place patties on the grill or in the skillet and cook until
golden brown and heated through - about 3 minutes per side.
Meanwhile, mix the yogurt, hot pepper sauce and cumin in a small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.
:Bon Appetit, July 1999
1 15 oz can chickpeas -- rinsed and drained
3 tbsp minced red onion
3 tbsp chopped fresh dill
2 1/2 tbsp dry bread crumbs
1 1/2 tbsp fresh lemon juice
1 large egg white
1 tbsp tahini
2 cloves garlic -- peeled
1/3 cup plain nonfat yogurt
1/2 tsp hot pepper sauce
1/4 tsp ground cumin
2 pita bread halves, warmed -- halved horizontally
1 cup shredded romaine lettuce
1 cup chopped tomatoes
Using a fork, coarsely mash 3/4 cup chickpeas in a medium bowl. Mix in the
onion and next 3 ingredients. Puree the remaining chickpeas, egg white,
tahini and garlic in a processor until almost smooth. Stir into the mashed
chickpea mixture. Season with salt and pepper. Shape into 4 patties.
If grilling, spray the grill rack with nonstick spray and heat the grill to
medium. If sauteeing, spray a large nonstick skillet with nonstick spray
and heat over medium heat. Lightly spray the patties on both sides with
nonstick spray. Place patties on the grill or in the skillet and cook until
golden brown and heated through - about 3 minutes per side.
Meanwhile, mix the yogurt, hot pepper sauce and cumin in a small bowl.
Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.
marsha-tbay
Well-known member
California Black Bean Burgers, Betty Crocker
California Black Bean Burgers
Betty Crocker's Vegetarian Cooking
1 (15-ounce) can black beans (with chili spices), undrained
1 (4-ounce) can chopped green chiles, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 hamburger buns, toasted
1 tablespoon mayonnaise or salad dressing
1-1/4 cups lettuce, shredded
3 tablespoons thick-and-chunky salsa
Place beans in food processor or blender.
Cover and process until slightly mashed; remove from food processor.
Mix beans, chiles, bread crumbs, and egg.
Shape mixture into 5 patties,each about 1/2-inch thick.
Coat each patty with cornmeal.
Heat oil in 10-inch skillet over medium heat.
Cook patties in oil 10 to 15 minutes, turning once, until crisp and
thoroughly cooked on both sides.
Spread bottom halves of buns with mayonnaise.
Top with lettuce, patties, salsa, and top of buns.
Yield: 5 sandwiches
California Black Bean Burgers
Betty Crocker's Vegetarian Cooking
1 (15-ounce) can black beans (with chili spices), undrained
1 (4-ounce) can chopped green chiles, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 hamburger buns, toasted
1 tablespoon mayonnaise or salad dressing
1-1/4 cups lettuce, shredded
3 tablespoons thick-and-chunky salsa
Place beans in food processor or blender.
Cover and process until slightly mashed; remove from food processor.
Mix beans, chiles, bread crumbs, and egg.
Shape mixture into 5 patties,each about 1/2-inch thick.
Coat each patty with cornmeal.
Heat oil in 10-inch skillet over medium heat.
Cook patties in oil 10 to 15 minutes, turning once, until crisp and
thoroughly cooked on both sides.
Spread bottom halves of buns with mayonnaise.
Top with lettuce, patties, salsa, and top of buns.
Yield: 5 sandwiches
marsha-tbay
Well-known member
Eva, not nut burgers but I have an Asian Eggplant burger rcp and a Jalapeno Red Bean Burger rcp
if you'd like them.
if you'd like them.
marsha-tbay
Well-known member
Nutty Rice Burgers
1 1/2 cup boiling water
1 cup bulgur
1/4 cup vegetable stock
1/2 cup onions, finely chopped
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 teaspoon thyme
3 cup brown rice, cooked
1/2 cup liquid egg substitute
1/2 cup wholewheat flour
1/4 cup walnuts, finely chopped
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon black pepper
1 tablespoon oil
Combine boiling water & the bulgur. Cover & set aside until bulgur is
soft, about 20 minutes. Drain well, pressing to remove as much
moisture as possible. Set aside.
In a large skillet, heat broth. Add the prepared vegetables plus the
thyme & cook until the vegetables are tender & the liquid has
evaporated. This should take about 5 minutes. Add to the waiting
bulgur.
Stir in the rest of the ingredients with the exception of the oil.
Mix until all ingredients are well combined. Shape into 6 patties,
adding more flour if necessary to hold them together.
Warm the oil in a large skillet over medium heat & saute prepared
patties until golden on both sides.
Serve in wholewheat pita breads with slices of tomato & onion.
"New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer,
1995
1 1/2 cup boiling water
1 cup bulgur
1/4 cup vegetable stock
1/2 cup onions, finely chopped
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 teaspoon thyme
3 cup brown rice, cooked
1/2 cup liquid egg substitute
1/2 cup wholewheat flour
1/4 cup walnuts, finely chopped
1 teaspoon garlic powder
1 teaspoon rosemary
1/2 teaspoon black pepper
1 tablespoon oil
Combine boiling water & the bulgur. Cover & set aside until bulgur is
soft, about 20 minutes. Drain well, pressing to remove as much
moisture as possible. Set aside.
In a large skillet, heat broth. Add the prepared vegetables plus the
thyme & cook until the vegetables are tender & the liquid has
evaporated. This should take about 5 minutes. Add to the waiting
bulgur.
Stir in the rest of the ingredients with the exception of the oil.
Mix until all ingredients are well combined. Shape into 6 patties,
adding more flour if necessary to hold them together.
Warm the oil in a large skillet over medium heat & saute prepared
patties until golden on both sides.
Serve in wholewheat pita breads with slices of tomato & onion.
"New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer,
1995
marsha-tbay
Well-known member
Asian (Chinese) Eggplant Steaks
Eva, I've not tried these yet. I'm great at collecting what I want to try.
Chinese Eggplant Steaks
1 lb eggplant
1 salt
1 tablespoon olive oil
2 each garlic cloves, chopped
2 tablespoon light soy sauce
1 tablespoon rice wine vinegar
2 teaspoon oriental sesame oil
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon toasted pine nuts
1 each green onion, finely chopped
At least one hour before serving, prepare eggplant: Trim and discard
ends of eggplant. Cut crosswise diagonally into eight 1/2" thick
slices. Sprinkle both sides of slices lightly with salt; place in
colander and set aside 30 minutes.
Meanwhile, prepare marinade. In small skillet, heat oil over medium
heat. Add garlic and saute until golden. Add soy sauce, vinegar,
sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and
spread in large shallow baking pan or jelly-roll pan.
Rinse eggplant slices and pat dry. Place slices in pan with marinade,
turning to season both sides; set aside at least 20 minutes or up to 2
hours.
Heat broiler. Drain marinade from pan; reserve. Broil eggplant
slices 3" from heat source until lightly browned; turn to brown other
side. Transfer to serving plate and top with pine nuts and green
onions. Reheat marinade, pour over eggplant and serve.
Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.
Eva, I've not tried these yet. I'm great at collecting what I want to try.
Chinese Eggplant Steaks
1 lb eggplant
1 salt
1 tablespoon olive oil
2 each garlic cloves, chopped
2 tablespoon light soy sauce
1 tablespoon rice wine vinegar
2 teaspoon oriental sesame oil
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon toasted pine nuts
1 each green onion, finely chopped
At least one hour before serving, prepare eggplant: Trim and discard
ends of eggplant. Cut crosswise diagonally into eight 1/2" thick
slices. Sprinkle both sides of slices lightly with salt; place in
colander and set aside 30 minutes.
Meanwhile, prepare marinade. In small skillet, heat oil over medium
heat. Add garlic and saute until golden. Add soy sauce, vinegar,
sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and
spread in large shallow baking pan or jelly-roll pan.
Rinse eggplant slices and pat dry. Place slices in pan with marinade,
turning to season both sides; set aside at least 20 minutes or up to 2
hours.
Heat broiler. Drain marinade from pan; reserve. Broil eggplant
slices 3" from heat source until lightly browned; turn to brown other
side. Transfer to serving plate and top with pine nuts and green
onions. Reheat marinade, pour over eggplant and serve.
Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.
I made the chickpea walnut burgers yesterday
I added some more garlic and somehow a dash of Tabasco found it's way in there but the burgers turned out very well.
Better Half is a meat lover and said he prefers meat burgers to these, but I will rather make these than having meat burgers in the future!
I will definitely make them again!
I added some more garlic and somehow a dash of Tabasco found it's way in there but the burgers turned out very well.
Better Half is a meat lover and said he prefers meat burgers to these, but I will rather make these than having meat burgers in the future!
I will definitely make them again!
marsha-tbay
Well-known member
I'm late seeing your reply but am glad you like them. I will make them one of these days.