Best Nut Burgers Recipes

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.

NUT BURGERS RECIPE - (3.9/5)

Steps:

• Grind seeds and nuts in a food processor with a very small amount (about 1/4 to 1/2 teaspoon) of water until the mixture just begins to hold together; set aside. Chop carrot, onion and garlic in food processor until mixture resembles coarse crumbs. Combine carrot and nut mixtures in a large bowl; add rice and mix thoroughly. Combine soy sauce and water and add to nut mixture, a little at a time, mixing well. Stir in basil and dill. Form mixture into 8 patties by gently shaping in your hands and then flattening on a lightly greased baking sheet. Refrigerate for 30 minutes or until ready to use. Preheat oven to 400 degrees fahrenheit Bake until heated through and the edges begin to turn brown. Do not turn. If desired, melt a slice of cheese on top of each burger. Besides adding flavor, the cheese helps hold the burgers together. Serving suggestions: The Sunflower (restaurant) serves their nut burgers on whole wheat buns with traditional condiments such as ketchup, mustard, mayonnaise, tomatoes, etc.

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 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!

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.

JULIE'S LENTIL-NUT MUSHROOM BURGERS

Steps:

• Using a food processor, finely mince the appropriate ingredients listed above.
• In a saucepan, bring the lentils, vinegar, oil, and water to a boil.
• Reduce the temperature, and simmer, partly-covered, 30 minutes or until the lentils are soft and the liquid is absorbed.
• In the meantime (while lentils are cooking), saute remaining ingredients together over medium heat in butter and additional olive oil for 10 to 15 minutes and all are tender.
• When lentils are soft, and liquid is gone, place in large bowl and mash (or use food processor).
• Add the mushroom mixture to the mashed or processed lentils, and mix well.
• Chill for about 1 hour.
• Make 4-inch patties from chilled mixture.
• Note: uncooked burgers may be individually wrapped and frozen. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).
• To cook: Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.
• Serve either as patties, as burgers in a whole-wheat bun, or filling for a pita.
• Good with cheese melted on top, basil sprinkled on each burger is tasty also.

LOVE-ME-TENDER NUT BURGERS!

Steps:

• In large bowl, combine well the hamburger, peanut butter, garlic and finely chopped onion. *If you prefer, you can top your burgers with thinly sliced onion instead.
• Shape into four patties. Sprinkle each side with salt and pepper if desired.
• Place on hot grill and grill til almost done, turning once, about 3 minutes per side.
• Spread top of each burger with half of the bbq sauce and turn, top other side with remaining bbq sauce. Grill for 1 minute, turn burgers over, and top each with cheese.
• Grill one minute longer or til cheese has started to melt.
• During this time, toast buns if desired.
• Place burgers on bottom buns.
• Top with the rest of the ingredients in order divided evenly, breaking bacon slices in half and topping each with 2 half slices.
• Spread inside of top buns with spicy mustard and place on top of slaw.
• Enjoy!

BARBECUE NUT BURGERS

Steps:

• In a small food processor, combine cashews and pecans; cover and process until ground. Transfer to a bowl; add 1/2 cup bread crumbs, potato flakes, egg, onion, garlic and salt. Shape into two 1/2-in.-thick patties; roll in remaining bread crumbs. , In a small nonstick skillet, cook patties in oil over medium heat for 3-4 minutes on each side or until golden., For sauce, in a small bowl, combine the honey, ketchup, barbecue sauce, vinegar and molasses. Serve patties on lettuce-lined buns with sauce.

OMG GOOD NUT BURGERS

Steps:

• Preheat the oven broiler. Cover a baking sheet with aluminum foil and lightly grease.
• In a medium bowl, mix together the almonds, onion, carrot, tahini, tamari sauce, and lemon juice. Form into 6 patties and place on baking sheet.
• Broil burgers 5 minutes, then turn and broil the other side another 5 minutes. Watch to make sure the burgers don't burn. Remove, and garnish as desired.

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.

LOVE-ME-TENDER NUT BURGERS!

Steps:

• In large bowl, combine well the hamburger, peanut butter, garlic and finely chopped onion. *If you prefer, you can top your burgers with thinly sliced onion instead.
• Shape into four patties. Sprinkle each side with salt and pepper if desired.
• Place on hot grill and grill til almost done, turning once, about 3 minutes per side.
• Spread top of each burger with half of the bbq sauce and turn, top other side with remaining bbq sauce. Grill for 1 minute, turn burgers over, and top each with cheese.
• Grill one minute longer or til cheese has started to melt.
• During this time, toast buns if desired.
• Place burgers on bottom buns.
• Top with the rest of the ingredients in order divided evenly, breaking bacon slices in half and topping each with 2 half slices.
• Spread inside of top buns with spicy mustard and place on top of slaw.
• Enjoy!