Nut Burgers

    Nut Burgers

    (25)
    4hours30min


    23 people made this

    These amazing vegetarian burgers need to be chilled before you cook them. They are made with bulgur wheat, cashews and sunflower seeds.

    Ingredients
    Serves: 6 

    • 175ml water
    • 150g bulgur wheat
    • 1 tablespoon soy sauce
    • 175g cashew nuts
    • 100g unsalted sunflower seeds
    • 2 eggs, beaten
    • 1 teaspoon chilli powder
    • 2 cloves garlic, minced
    • 1 dash hot sauce, such as Tabasco

    Directions
    Preparation:20min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. In a saucepan, bring the water, bulgur and soy sauce to the boil. Remove from heat, cover and set aside for 10 minutes, or until all the liquid has been absorbed.
    2. Grind cashews and sunflower seeds in a food processor to a fine meal.
    3. In a large bowl, mix the cooked bulgur, ground cashews and sunflower seeds, eggs, chilli powder, garlic and hot sauce. Cover and refrigerate for 4 hours to meld flavours.
    4. Prepare the barbecue for medium heat.
    5. Form the bulgur mixture into 6 patties. To prevent the patties from crumbling, place a sheet of aluminium foil on the barbecue. Cook the patties 10 minutes, turning once, or until heated through and browned. Cooking time may vary according to thickness of patties and heat level.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (23)

    by
    12

    These are juicy and delicious. Refrigeration is very important to this recipe, as I found out to my chagrin the second time I made them. This recipe takes flavor additions very well - we have made it with minced jalapenos and onions, and with Cajun seasonings. I like it best served on a bun with lettuce leaves and slices of tomatoes, red onions and avocado, and sauteed mushrooms and Jack cheese melted on top.  -  19 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    10

    Be sure to dampen hands with cold water before handling mixture to prevent mixture for sticking to hands, very hard to remove from hands. Will add extra soy sauce and spices on next batch.  -  17 Mar 2000  (Review from Allrecipes USA and Canada)

    by
    9

    I'm going to give this four stars, because this recipe prepared as a burger didn't impress me much, and I would have given it maybe one star, but I used the leftover mix (I didn't want to waste it)as a base for vegetarian wontons and it was FABULOUS. I added some onion, carrots, snowpeas, oyster sauce, ginger and a little flour and it made a wonderful filling. I took them to work and NOT ONE PERSON could tell they were meat free, and they were begging me for the recipe.  -  27 Feb 2008  (Review from Allrecipes USA and Canada)

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