Nut Burgers
An amazingly delicious meat substitute made with nuts and vegetables. So many uses, besides hamburgers. (Makes 6 very large, or 12 small burgers)
Ingredients
Ingredients for Nutmeat
- 1 cup carrot pulp (leftover after juicing about 8 carrots)
- 1 cup shelled raw walnuts
- 1 cup raw cashews
- 1 cup raw sunflower seeds
- 1 cup shelled raw almonds
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves minced garlic
- 2 Tbsp. cilantro or parsley
- 2 large eggs* see vegan in notes
- 1 Tbsp. soy sauce gluten free if needed
- 1/8 tsp. curry powder
- 1/4 tsp. mustard powder
- 1/4 tsp. poultry seasoning
- 1/2 tsp. ground cumin
- 1 tsp. mild chili powder
- 1/2 tsp. salt
- pepper to taste
- 2 - 3 Tbsp. olive oil for frying burgers
Instructions
Directions
- **Juice approximately 8 carrots. Drink the juice and reserve 1 cup pulp.
- Place walnuts, cashews, sunflower seeds, and almonds in a food processor or blender and pulse until you have a medium fine meal consistency ***(it's nice to have pieces of nuts to chew on, see notes). Remove to a large mixing bowl.
- Place onion, celery, garlic and cilantro (parsley) in food processor and pulse until you have nearly a puree. Remove to same large mixing bowl as nut mixture.
- Add to the large bowl, reserved carrot pulp, soy sauce, eggs, curry powder, dry mustard powder, poultry seasoning, cumin, chili powder, salt and pepper.
- Using your hands, mix the ingredients together until well incorporated. Will feel like raw meat.
- Form into 12 small patties or 6 large.****
- Fry in a pan over medium heat until brown on each side.
- Top with regular or vegan cheese, if desired.
- Assemble burger however you wish.
- Serve!
Notes
The seasonings/spices in this recipe can be adjusted in many ways to fit your liking, or to fit the flavors of the recipe in which you are using the nutmeat. For instance, the seasonings here have a bit of a Tex-Mex flavor, and it makes it perfect for taco meat, but I like it for the burgers too. You can omit the cumin and chili powder and add some Worcestershire sauce (check ingredients if vegan) if desired.
*If not using eggs, replace with 2 Tbsp. flax meal mixed with 6 Tbsp. water. (Let the mixture sit for about 5 minutes to thicken).
** If you don't have a juicer, you can just chop the carrots, and add them to the onion, celery, cilantro, and garlic before pureeing.
***The best texture is for there to be little bits of nuts and veggies in the burger. Although, the ability to bind this mixture counts on pureed veggies and almost butter-like processed nuts. Here is a tip-
1-Blend nuts (veggies) just a little, then pull a few spoonfuls out and reserve in a small bowl.
2-Continue to blend the nuts (veggies) until almost butter-like (veggies would be pureed).
3-Add the bits of nuts and veggies back into the final mixture.
****At this point, you can also take a wooden spoon and crumble up the nutmeat if making tacos, or other recipes requiring crumbled meat.
*If not using eggs, replace with 2 Tbsp. flax meal mixed with 6 Tbsp. water. (Let the mixture sit for about 5 minutes to thicken).
** If you don't have a juicer, you can just chop the carrots, and add them to the onion, celery, cilantro, and garlic before pureeing.
***The best texture is for there to be little bits of nuts and veggies in the burger. Although, the ability to bind this mixture counts on pureed veggies and almost butter-like processed nuts. Here is a tip-
1-Blend nuts (veggies) just a little, then pull a few spoonfuls out and reserve in a small bowl.
2-Continue to blend the nuts (veggies) until almost butter-like (veggies would be pureed).
3-Add the bits of nuts and veggies back into the final mixture.
****At this point, you can also take a wooden spoon and crumble up the nutmeat if making tacos, or other recipes requiring crumbled meat.