Vegan Gluten Free Walnut Veggie Burger Recipe

Walnuts Brown Rice Veg Herbs = A Satisfying Veggie Burger

This veggie burger recipe was inspired by a walnut burger I enjoyed at the now defunct Small Planet Cafe in Fairfield IA. I liked it so much, I decided to go home and whip up a vegan version (theirs had cheese).

Many experiments later, this vegan walnut veggie burger recipe emerged. With a gluten free option!

I got the taste right early on, but the texture was tricky. I tossed out the carrot and celery, and added onion. That made it less crumbly, and actually taste even better!

It took a few tries to get a gluten free version that stuck together. Nutritional yeast saved the day!

Nutrition Info for 1 Serving, 115 g: 248 calories, 24 g carbohydrate, 16g fat, 14mg sodium, 3g dietary fiber, 5 g protein, Estimated glycemic load: 11 This food is very low in Cholesterol and Sodium. It is also a good source of Vitamin A, and a very good source of Vitamin K and Manganes

Makes 6 Large Walnut Veggie Burgers

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 2 cups packed cooked brown rice
• 1 cup chopped walnuts
• 1 Tblp olive oil
• 2 Tbsp minced red onion
• 1 - 2 cloves garlic (1 tsp minced)
• 1 stalk celery
• 1 small carrot
• Tiny pinch cayenne pepper

• 1/2 tsp dried ginger powder
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/4 tsp gr. rosemary
• 1/4 cup minced parsley
• Salt and pepper to taste
• 2 - 4 Tbsp nutritional yeast
• 1/4 cup wheat flour or chick pea flour (gluten free option)

Directions:

1. Wash and drain the rice. Bring to boil with 1 1/2 cup cold water and a pinch of salt. Cover and simmer for 30 - 45 minutes, until all liquid is absorbed
2. Meanwhile, chop the walnuts fine in a food processor or by hand
3. Heat the oil in a frying pan on medium low
4. Peel, remove stem, and mince the garlic
5. Mince the onion
6. Clean the celery, and chop fine
7. Peel and trim the carrot, and grate
8. Turn the heat up under the fry pan to medium. *Sauté onion & garlic in oil 5 minutes or until soft
9. Add the celery and carrot, fry 2 more minutes
10. Mix rice, walnuts, veggies, parsley, herbs in food processor, or by hand
11. Add salt and pepper to taste
12. Mix in nutritional yeast
13. Mix in half the flour, until mixture forms a ball. Add more flour if it seems too sticky. The burger mix should be firm
14. Gluten Free Option: Instead of flour, mix together 1/4 cup fine cornmeal + 1 Tbsp egg replacer and add. The burger mixture will be a little more crumbly
15. Heat a little oil in a large frying pan on medium. Divide the burger mixture into eight balls, flatten, and fry ten minutes on each side
16. These walnut burgers freeze well, 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
17. Serve on buns with your favorite burger fixings. Or serve bunless with steamed veggies or a salad for a lower cal meal

*Note: 'Sauté' means fry on med-high 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.

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