Well, the first time I had a nutburger I was a changed person. I couldn't believe this burger could be as good as, as tasty as, and more healthy even than a hamburger (and a really good hamburger is one of my all time favorite things). I played with a recipe until I came up with the one that pleased me most.
Evidently there are lots of people out there just like me because my Nutburger became a best seller for Hizzoner's. I had customers who would call and order them in batches of 10 and 20 to keep in their home freezer so they could have one whenever they wanted.
I toyed with the idea of marketing them, then I found out what it takes to actually get this kind of product to market and I figured out I didn't have the time or money to devote to it. I'm still open to the possibility of having them in the freezer section of markets one day.
So, for all you Nutburger devotees. Here's the recipe.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound walnuts -- chopped fine
1 cup sunflower seeds, roasted -- chopped fine
1 large carrots (or two smaller ones) -- chopped fine
1 cup cheddar cheese -- shredded
2 cups bread crumbs, panko
3 tablespoons soy sauce, Tamari
3 large eggs -- beaten
1/2 cup olive oil
3/4 cup water
3 teaspoons chopped garlic
Use cuisineart or other suitable food processor.
Process by pulsing till ingredients are chopped small but not too fine as to be mushy.
Chop walnuts, sunflower seeds, carrots, individually and place in
large bowl. Add bread crumbs and shredded cheese. Mix dry ingredients together well.
In processor, place eggs and garlic, process till well blended and eggs are lemon yellow. Add olive oil, soy sauce and water and pulse until very well blended.
Add liquid to well mixed dry ingredients and mix with a large spoon until all are evenly coated and blended together. Cover and let stand in the refrigerator for 15 minutes for the breadcrumbs to absorb the liquid and the mix to become cohesive.
The mixture should almost feel like hamburger in the amount of moisture it has and it should come together like hamburger does when you press it in your hands to make a patty. As you make the patties the mixture will compress. The patties should not be crumbly or fall apart, if they do it means they need more moisture. Test the compression and add a bit of water if the mix seems too dry.
Using a large ice cream scoop or 1/2 cup measuring cup for portioning, form the patties. (A tip, dipping your hands in a bowl of water as you form the patties will keep the mixture from sticking to your hands)
If you are going to freeze some and not cook them all right away, freeze them uncooked in a container layered with waxed paper, keeping the patties separate. Properly packaged they will keep in your freezer for a couple of months.
Cook in a preheated nonstick pan or on nonstick griddle on medium heat till cooked through and golden on the outside, about 5 to 6 minutes on each side. Do not use oil in pan or on griddle, the oil from the mix will start to release from the patties and will be sufficient. If you don't use nonstick cookware, spray your skillet or griddle lightly with a good pan spray. Only use medium heat, too high a heat will burn the outside (because of the cheese) and the inside won't be properly cooked.
Makes 10 or 11 4 ounce patties. Patties freeze well and may be kept frozen until needed.
Important: Let thaw in refrigerator before cooking. Do not cook from frozen state.
You can scale this recipe up as much as you like to feed a crowd or just stock your freezer!
I have used this nutburger recipe to make 'meatballs' too. You can form the meatballs and either cook them in your skillet or bake them in the oven. You can also use the mixture to stuff mushroom caps for appetizers, or stuff big portabello mushrooms for a dinner entreé. How about stuffing a nice red or green pepper and baking? Use your imagination, there are many ways to use this nutburger mix !
Per serving: 198 Calories, 18g Fat, 3 g carbs, 7 g protein.