Walnut Veggie Burger Recipe
Walnuts, Brown Rice, Veg, Herbs = Satisfying Veggie Burger
This walnut burger recipe was inspired by a veggie burger I enjoyed at the defunct Small Planet Cafe in Fairfield IA. I liked it so much, I decided to whip up a vegan version (theirs had cheese).
Many experiments later, this vegan walnut veggie burger recipe emerged. With a gluten free option!
Serve walnut burger patties on buns with your favorite burger fixings. Or serve bunless with steamed veggies or a salad for a lower cal meal.
Total Prep & Cook Time: 40 Minutes
Makes 6 Large Walnut Veggie Burgers
Nutrition Data Per Serving, 140g: 268 cal, 24g carb, 16g fat, 130mg sodium, 4g fiber, 10g protein, 1g sugars, low Cholesterol, good source Vit. B6, B12, K, Niacin, Copper, Folate, Riboflavin, Thiamin Manganese. Estimated glycemic load: 11
- 2 tsp olive oil
- 1/4 cup minced red onion (2 slices) OR 1 carrot quartered lengthwise and sliced thin
- 1/4 cup minced celery (1 medium stalk)
- 2 cloves garlic, peeled & minced
- 1 tsp yellow mustard powder
- 1/2 tsp paprika
- 1 tsp dried thyme leaf
- 1/2 tsp dried rosemary leaf
- 1 1/2 cups chopped walnuts
- 1 cup cooked short grain brown rice (stickier than long grain)
- 1/2 cup dry breadcrumbs
- Gluten Free Option: Use gluten free bread crumbs or 1/4 cup millet flour
- 1/4 cup parsley leaves
- 1/4 cup nutritional yeast
- Optional: 1 Tbsp or more tahini as needed
- Salt and pepper to taste
- Heat the oil in a frying pan on medium low
- Peel, remove stem, and mince the garlic
- Mince the onion and celery
- Turn the heat up under the fry pan to medium. *Sauté veggies until soft and beginning to brown
- Add herbs & spices and stir for 1 minute
- Add walnuts, veggies & spices, parsley, rice, breadcrumbs and nutritional yeast to food processor, and process until well mixed but not mushy.
- Add salt and pepper to taste
- If you don't have a food processor, mix well using a spatula, smooshing it all together with your hands if necessary
- Add 1 Tbsp or more tahini if the mixture seems too dry to stick together well
- Add more breadcrumbs if it seems too gooey to easily form into patties
- Heat a little oil in a large frying pan on medium. Divide the burger mixture into six balls, flatten, and fry ten minutes on each side
*Note: 'Sauté' means fry on medium heat, stirring constantly. It's different from stir fry, which uses more heat, and is the end step in cooking.
Usually after sautéing, there's another step, like steaming or adding to a soup or stew - in this case, adding the sautéed veggies to the walnut burger mix.
These walnut burgers freeze well uncooked, so if you don't want to cook them all at once, freeze some of the patties between sheets of plastic wrap or wax paper, and seal in a bag to freeze until needed.
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