Nutty Veggie Burgers
These are HEARTY VEGAN BURGERS, they will satisfy vegans and omnivores alike. EASY to make!
Ingredients
- 1 ½ cups raw almonds
- 1/2 cup raw walnuts
- ½ cup raw pecans or more walnuts
- 1 small clove garlic roughly chopped/sliced
- ½ tsp sea salt
- 1 tbsp tomato paste or ketchup
- 2 tbsp nutritional yeast
- 1 tbsp tamari SOY-FREE: use coconut aminos
- 1/4 tsp poultry seasoning or 1/8 tsp each of dried thyme and ground sage
- ½ cup finely grated carrot packed
- ½ cup finely grated zucchini packed
- ½ - 1 cup rolled oats see note
Instructions
- In a food processor, add almonds, walnuts, pecans, garlic and salt.
- Puree until the nuts are finely ground.
- Then add ketchup, nutritional yeast, tamari, poultry seasoning (or thyme/sage), carrot and zucchini, and pulse through until the mixture becomes dense and is starting to hold together, and then pulse in oats.
- Remove blade, and shape into patties.
- To cook, you can either bake or pan-fry.
- To bake, place shaped patties on a baking sheet lined with parchment paper.
- Bake about 9-10 minutes on each side.
- I prefer these burgers pan-fried. To do so, use a good non-stick skillet.
- Place patties on skillet over medium heat.
- Cook patties, about 5-7 minutes on first side, and then another 3-5 minutes on second side until golden brown.
- Serve with lettuce, tomatoes and fixings of choice.
Notes
- Using ½ cup of oats will firm the patties up nicely enough, and you can use up to 1 full cup of oats for even firmer patties.
- If you’d like to make this into a loaf, it works pretty well. Press into a lightly oiled and lined (with a strip of parchment, for easy removal) loaf pan. Cover with foil and bake at 375 degrees for 25 minutes, uncovering for the last 5-10 minutes just to lightly brown the top. Let cool for 5-10 minutes in the pan, and then use the parchment to lift the loaf out of the pan to slice.