Reviewed: May 25, 2012

Nut burgers...AWESOME! We tweaked the recipe a little and used Trader Joe's Organic Brown Rice (microwave in 3 min.), we also used walnuts and almonds instead of cashews. We followed the rest of the recipe, then added cumin, garlic & herbs. We heat our burgers on a cast iron skillet and break them up as they get crispy. We serve our nut burger (now, ground nut burger) on a whole grain or wheat flour tortilla with jack cheese, sprouts, tomatoes, kosher dill pickles, avocado and Vegennaise. This is our favorite Meatless Monday dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

picky1

Reviewed: Jan. 11, 2012

Ingenious! The rice is sticky and holds the patties together beautifully, much better than my usual bean burgers. I used slightly more cashews because my sunflower seed package was only 12 oz instead of 16. My (old) food processor bogged down on the rice, and I had to pulse the rice with onion and carrot to make it work right. I browned the patties on my griddle instead of grilling. Excellent nutty taste! I will make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

largesse

Reviewed: Jan. 1, 2012

my husband and i enjoyed this recipe. i had to change the specs, though, because i didn't need 20 patties. i used 2 cups of cooked rice leftover from a lebanese dish we had bought, 1/2 cup cashews, 1/4c sunflower seeds, 1/4 medium onion, and about 12 baby carrots (abt 5 oz.) i followed the directions as given and put the 4 1/2 patties on my george foreman grill. i think next time, i would just add more onions and salt. overall, great alternative to the bean and meat burgers. thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mothertameka

Cooking Level: Intermediate

Reviewed: Sep. 28, 2011

Made a double batch it made 28 patties. Made them thin 1/2" so they heat all the way through and are toasted nicely on the outside. I ground the nuts to a "meal" consistency for better binding so burgers do not fall apart in fry pan. No need for any eggs. Chopped the carrots and onions very finely. Substituted 1 cup of rice for 1x19oz. can of chick peas also ground finely. Substituted olive oil with healthier and tastier organic virgin coconut oil. Once all ingredients were mixed together it seemed a bit dry so I added a 1/4 cup almond milk. The consistency was just like a ground beef or turkey mixture perfect for making into patties. I did add salt, pepper, garlic powder, onion powder, dill weed, and cumin. I mashed and mixed with my hands ensuring all ingredients were well distributed. After forming into patties I separated them with wax paper and into Ziplock bag two at a time great for grabbing and making a quick lunch or dinner and into the freezer. After a half hour in freezer I fried them slowly at medium heat in coconut oil. They are a huge hit in my house...so tasty...absolutely no crumbling...perfect healthy yummy snack. We do not eat them as hamburger substitute....we love them alone or in a pita very felafel-like. Great recipe!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SpeshulK

Reviewed: Apr. 18, 2010

These were nice but not exactly what I wanted and made huge burgers. My husband is instisting on me giving this higher than the 3 I would have rated these. A nice enough flavour but would have preferred more texture to them. Will experiment with how much I grind and blend the ingredients. Based on other reviews I added an egg to bind and some dried herbs for flavour and they held together while cooking but squidged out of the burger bun when eating. Edit: These tasted much better when warmed up under the grill the next day. Have frozen some and am interested to see how they turn out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

Reviewed: Jul. 23, 2009

These turned out really nice. Mine were a bit crumbly, but not dry at all. They have a nice nutty flavor, but next time I will add some seasonings or cilantro or something to jazz it up a bit. I will try to freeze some and see how they cook up later. I have never used allrecipes.com but LOVE that you can choose how many servings you want to make and it adjusts the recipe for you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

annm

Reviewed: May 20, 2009

There were great. I added rosemary, thyme and sage, garlic and a ton of salt (salt freak!) Mine were not crumbly at all. I baked them in the oven as another reviewer did.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Strwbrrykizzes

Reviewed: Sep. 17, 2008

I made these but they looked really dry and crumbly so I added 2 eggs per 5 servings. This held together better and made 10 veggie burgers. I baked them in the oven for 8-10 minutes per side at 375 because my parents really don't trust me with the grill. They tasted good but if you make a whole recipe, it will make a ton. The second time I made these I didn't add the olive oil because it just gummed up my tiny food processer the first time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kitchenprincess

Cooking Level: Intermediate

Reviewed: Mar. 2, 2008

We halved the recipe, and added garlic and basil. It made 10 patties. They are great alone or as a sandwich. Ours weren't crumbly at all BTW.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zephren

Reviewed: Nov. 29, 2007

I've recently become vegetarian and was eager to find some healthy vegetarian recipes. I tried this one today and thought it was great. The patties stuck together quite well and I was even able to grill them on my George Foreman. I will definitely be making these again.

Was this review helpful? [ YES ]
0 users found this review helpful