Nut Burgers Recipe

Mixed nuts: A combination of walnuts, almonds, and cashews that provide a rich, nutty flavor and crunchy texture.

Cooked brown rice: Adds bulk and a chewy texture to the patties, helping to bind the ingredients together.

Breadcrumbs: Helps to absorb moisture and bind the mixture, giving the patties structure.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Garlic: Minced to provide a pungent, aromatic kick.

Soy sauce: Adds a savory umami flavor and a touch of saltiness.

Olive oil: Used for cooking the patties, adding a rich, smooth flavor.

Ground cumin: A warm, earthy spice that enhances the overall flavor profile.

Smoked paprika: Adds a smoky, slightly sweet flavor that complements the nuts.

Egg: Optional, used to help bind the mixture if it is too crumbly.

When pulsing the mixed nuts in the food processor, be careful not to over-process them. You want a coarse texture that will add a nice crunch to the nut burgers. Over-processing can turn the nuts into a paste, which will affect the texture of the final patties.

• mixed nuts - Substitute with sunflower seeds: Sunflower seeds provide a similar crunchy texture and nutty flavor, making them a good alternative for those with nut allergies.

• cooked brown rice - Substitute with quinoa: Quinoa offers a similar texture and is also a complete protein, adding nutritional value to the burgers.

• breadcrumbs - Substitute with oat flour: Oat flour can help bind the ingredients together while keeping the recipe gluten-free.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to provide a similar aromatic base.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, offering a similar flavor profile. Use ¼ teaspoon of garlic powder per clove.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor that can add depth to the burgers.

• smoked paprika - Substitute with chipotle powder: Chipotle powder provides a smoky and slightly spicy flavor, similar to smoked paprika.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a vegan binding agent.

• Allow the nut burgers to cool completely after cooking. This helps prevent condensation, which can make them soggy.

• Wrap each patty individually in plastic wrap or aluminum foil. This ensures they stay separate and are easy to grab one at a time.

• Place the wrapped patties in a single layer in an airtight container or a resealable freezer bag. If stacking, use parchment paper between layers to prevent sticking.

• Label the container or bag with the date. Nut burgers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• To reheat from the refrigerator, place the patties in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for 3-4 minutes on each side.

• To reheat from frozen, there's no need to thaw. Simply bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat in a skillet over medium-low heat, covered, for about 10 minutes on each side.

• For a quick microwave option, place a patty on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may result in a softer texture.

• If you prefer a crispier texture after freezing, consider reheating the patties in an air fryer at 350°F (175°C) for 10-12 minutes, flipping halfway through.

• When ready to serve, pair your nut burgers with fresh vegetables, sauces, and buns of your choice for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover nut burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps retain the crispy texture of the patties.

• Skillet Method: Heat a small amount of olive oil in a skillet over medium heat. Add the nut burgers and cook for 3-4 minutes on each side, or until they are thoroughly heated. This method is quick and helps maintain the golden brown crust.

• Microwave Method: Place the nut burgers on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the nut burgers in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and slightly crispy. This method combines speed with a crisp exterior.

• Steaming Method: If you prefer a softer texture, place the nut burgers in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method keeps the patties moist and tender.

• Oven: Used to bake the patties to ensure they are cooked through and have a nice texture.

• Food processor: Essential for pulsing the mixed nuts until they are coarsely ground, providing the base texture for the burgers.

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Skillet: Used to cook the patties on the stovetop, giving them a golden-brown crust.

• Spatula: Handy for flipping the patties in the skillet without breaking them apart.

• Baking sheet: Needed to transfer the patties from the skillet to the oven for the final baking step.

• Measuring cups: To accurately measure out the nuts, rice, breadcrumbs, and other ingredients.

• Measuring spoons: For precise measurement of the soy sauce, olive oil, cumin, and smoked paprika.

• Knife: Used for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Mixing spoon: Useful for mixing all the ingredients together in the bowl.

• Egg whisk: If using the egg, this tool helps to beat it before adding it to the mixture for binding.

Pre-chop ingredients: Finely chop the onion and garlic in advance to save time during assembly.

Use a food processor: Quickly pulse the mixed nuts and breadcrumbs together to streamline the process.

Cook rice ahead: Prepare the brown rice a day before and store it in the fridge.

Batch cook: Double the recipe and freeze extra patties for a quick meal later.

Preheat oven early: Start preheating the oven while you mix the ingredients to save time.

Use non-stick skillet: A non-stick skillet reduces the need for extra oil and makes cleanup faster.