Recipe by jade_
"These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like."
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finely chopped walnuts
unsalted sunflower seeds
canned chickpeas, drained
diced red onion
chopped fresh parsley
fresh ground black pepper
salt-free herb seasoning blend
mild Cheddar cheese
pita bread round
prepared Ranch salad dressing
tomato, thinly sliced
avocado - peeled, pitted and sliced
I give this recipe a 5, but I made several changes to add more nutrition & flavor. I used only 1/2 can garbanzo beans and added another 1/2 cup of lentils. PLUS, 2 cloves finely chopped garlic, 1/2 green bell pepper, chopped
I spent a rainy Saturday making five different kinds of veggie burgers from the site. I wanted to load up the freezer because summer is a busy time for us and these would make for easy suppers. I have to say this has been our least favorite burger so far. It is just so dry. I added Moroccan seasoning and served them in pita with cucumber sauce. Even with the sauce they were just overwhelming dry. I think it's the nuts. None of the other recipes used nuts. I love nuts, but apparently not in my veggie burger. It seemed to get worse the more you ate it. Our stars lowered throughout the meal. I couldn't bring myself to finish one. It was better with feta and olives but that's only because they were making the lack of good flavor. I'll not be making these again.
We're tough on ratings, but we would still give this four stars. We all liked the flavor and texture. Only one of the five of us didn't like the nutty flavor. To make them stick together better I've heard you should refrigerate them for an hour or so before cooking. They were a little crumbly, but we didn't find it too bad. The avocado is a great compliment. We didn't use the ranch dressing since we are vegan.
I loved these. I think this deserves 5 stars even though I did have to change it up a bit. I used walnuts and pumpkin seeds and made mine vegan by using veganaise instead of an egg. I used chopped chives instead of diced onion because that's what I had on hand. My seasonings: garlic powder (no fresh garlic on hand), smoked paprika, and black and red pepper. And I used lentils...again what I had on hand. I also added a dash of liquid smoke and tamari. I used a food processor, and I even overprocessed the mixture a bit, and it's still fantastic. I had no trouble with mine staying together. I just handled them gently when flipping, and they did fine. I served on toasted ww buns with sliced tomatoes, broccoli sprouts, and smoked tomato dressing. Oh yeah...I'll be making these again!
The texture of this was really great, and it didn't take very long at all to make. The avocado tasted good on top, and I added a little salsa. Don't let the nuts scare you off on this one--the flavor is excellent!
Awesome texture! But you need to majorly "doctor" it as it was so bland the first time I made it. I added two crushed cloves of garlic, half a veggie onion bullion cube (crumbled) and topped it with garlic mayo. I also pureed less than HALF (the half included all the egg, bullion and garlic) of it and barely mushed the other half, so it would stick. This was one of the best veggie burgers I've ever had!
Wow! These were incredible, even after reheating for leftovers the next day! I used a combination of walnuts and almonds, and only had dried parsley. I skipped the cheese, used a regular bun and topped them with tomato, scallions, and ranch because that's what I had available. I followed the proportions, and got 4 large patties, not just two. I will make these again and again!
This is a good veggie burger recipe, although I found that it made "4 servings" or large patties rather than 2 as written on recipe. I do also believe it needs a lot more spice, they tasted just a little too bland for my tastes but found that when reheated the next day the texture and taste was a lot better than when first making them. As for the crumbling and falling apart, try adding in "vital wheat gluten" if you're not allergic to wheat products; it helps hold them together. Next time I will add in more onion, minced garlic, seasoning salt and whatever else my spice cupboard entices me to.
* Percent Daily Values are based on a 2,000 calorie diet.
Nut Burgers (Vegetarian)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 939
** Calories from Fat: 628
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