Recipe from Ricki's Kitchen: Three-Nut Burgers
These wonderfully hearty, protein-rich and easy to make burgers come from the chef and writer Robin Robertson, in her cookbook, Vegan Planet. Great for a light dinner or take-along lunch the next day.
Three-Nut Burgers
3 T. olive oil1/2 cup minced onion
1 cup cooked brown lentils, well drained
1 cup chopped walnuts
1/2 cup chopped unsalted dry-roasted cashews (I buy raw and roast them myself)
2 T. almond butter
2/3 cup dry breadcrumbs (many wheat-free varieties are available; I use spelt sourdough)
1 T. minced fresh parsley 1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, covera, and cook until softened, about 5 minutes. Transfer to a food processor and add the remaining ingredients except the remaining olive oil. Process until well blended.
Shape the mixture into 6 patties. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat and cook the burgers until well browned on both sides, about 5 minutes per side. Serve hot.
Makes 6 servings.
If you enjoyed this free recipe and would like to purchase recipes from this season's classes, click here!