Eating Nuts Everyday? Recipe 4: The Veggie Burger Gone Wild (and Nutty)
 

Eating Nuts Everyday? Recipe 4: Veggie Burgers Gone Wild and Nutty

Eating Nuts Everyday? Recipe 4: Veggie Burgers Gone Wild and Nutty

Veggie Burgers Gone Nutty and Wild:

What does eating nuts everyday have to do with a veggie burger?  Everything!

This is another recipe that will satisfy children and meat-eaters alike.  Veggie burgers are fun to make and come in so many different varieties.  They are also wonderful because you can throw together left over beans, rice, and other ingredients to create a meal totally unique and new.

Here is a base recipe- we substituted lentils for black beans and almond butter for cashews (or you can substitute it for walnuts or even tahini).

From  http://www.theppk.com/2012/02/quarter-pounder-beet-burger/

Make it:

1 1/4 cups cooked, cooled brown rice (see recipe notes above)

1 cup cooked brown or green lentils, cooled, drained well

1 cup shredded beets

1/2 teaspoon salt
Fresh black pepper

1 teaspoon thyme, rubbed between your fingers

1/2 teaspoon ground fennel (or finely crushed fennel seed)

1 teaspoon dry mustard

3 tablespoons very finely chopped onion

2 cloves garlic, minced

2 tablespoons smooth almond butter

1/2 cup very fine breadcrumbs

Veggie Burgers Make Eating Nuts Everyday Easy Veggie Burgers Best Of

Cooking Instructions:

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.”

 Check These Out Too:

Here are some other veggie burger recipes that we love:

Berkeley Veggie Burger

Best Ever Veggie Burgers

Cooking Light’s Veggie Burger Recipes

For our meat lovers out there, we are not looking to deprive you of a juicy beef burger, but simply to add some veggie-based nutty recipes to your repertoire of meals.  Instead of looking at these as a replacement “burger,” look at them as a new food to try that makes eating nuts everyday easy.

Darren Hart
hartfamilychiropractic1@gmail.com

Dr. Darren R. Hart was born and raised in Atascadero and received his education at Atascadero High School, Cal Poly, and Palmer College of Chiropractic. He was inspired to become a chiropractor after a life-saving chiropractic adjustment as a young child. He has been practicing in Atascadero for nearly 20 years. Through his gentle healing touch, Dr. Hart enjoys giving back to others what chiropractic gave to him.