A high point in our quest for a kinder diet.
If you haven’t already heard me raving about these, hear me now. These nut burgers are fantastic (thank you, Mark Bittman, How to Cook Everything Vegetarian!). As Mike said, “I can’t believe how long this recipe has been sitting in our house unmade!!”
Here’s what you’ll need:
- 1 medium onion
- 1 cup walnuts, pecans, almonds, cashews—whatever nut tickles your fancy (we use walnuts and they are awesome)
- 1 cup cooked brown rice or raw rolled oats
- 2 T ketchup, miso, tomato paste, nut butter, or tahini (we use tahini)
- 1 t chili powder
- 1 egg
- Salt and pepper
- 2T EV olive oil (or other neutral oil, like grapeseed or corn)
Here’s how you do it:
- Chop the onion in a food processor. Add the nuts and rice or oats and pulse to chop, but not too finely. Add the binder (ketchup, etc.), spices, and egg. Process briefly. Add a little liquid (e.g., water, stock, soy sauce, or wine) if necessary; mixture should be moist but not loose.
- Let the mixture sit a few minutes if you have the time, then shape it into 4 to 6 patties. Put the oil in a large nonstick skillet over medium heat. When oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 more minutes, or until firm.
- Serve on buns, with your sauce or fixings of choice! (We use a raspberry chipotle sauce—yum!)
Vary these by substituting up to ½ cup sesame, sunflower, or pumpkin seeds for half of the nuts. Or make it vegan by omitting the egg and adding a ½ sheet of crumbled Nori Chips to the food processor (use miso or nut butter instead of ketchup, and soy sauce for the liquid).