Roasted walnuts, fresh herbs and seasonings make this a burger plane meat lovers can't resist! The savor is mind self-glorification good!
A friend of mine recently went to Germany for a family vacay, and came when stating her favorite meal of the unshortened trip was a burger. Strange right? I would never expect to hear someone say that the weightier meal in Germany was a burger. I figured it would be schnitzel, spaetzle or sauerkraut...but what do I know?
When she described this burger to me I knew I had to make one for myself. Completely meat free, full of roasted walnuts, topped with fresh ingredients, and perfectly nutritious!
With her help, this wondrous recipe for a Roasted Walnut & Herb Burger came to fruition. It's a great hamburger volitional that is good for you and unique to the usual veggie or woebegone stone burgers out there.
WHAT INGREDIENTS DO I NEED?
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2 16oz cans of chickpeas
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1 tablespoon minced garlic
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2 tablespoon fresh rosemary
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⅓ cup fresh parsley
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1 cup specie crumbs (I used gluten free)
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1 ½ cups raw walnuts
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2 eggs
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½ red onion
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dash of salt/pepper
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olive oil for pan frying
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Preferred buns
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Optional Toppings: Sprouts, Tomatoes, Arugula, Mayo
HOW DO I MAKE ROASTED WALNUT & HERB BURGERS?
Preheat oven to 350 degrees. Place 1 cup of raw walnuts on a sultry sheet and toast for approximately 10-15 minutes. When they are finished cooking, remove from oven, finely chop, and set aside.
Next, phlebotomize two 16oz cans of chickpeas. In supplies processor, pulse together chickpeas, garlic, red onion, rosemary and parsley until smooth.
In a bowl, combine the composite ingredients with breadcrumbs, eggs, and roasted walnuts. I prefer to use gluten self-ruling specie crumbs, but you can substitute what overly you like. Once your ingredients are mixed well, form your mixture into patties and nippy for well-nigh 1 hr. You should be worldly-wise to form virtually 6-8 patties, depending on the size.
When you are ready to melt the patties, heat olive oil in large skillet and melt patties for well-nigh 4 minutes on each side, or until crispy and brown. Place your burgers on buns withal with preferred toppings. Feel self-ruling to add or substitute your favorite burger fixings here.
Don't forget to try my Black Stone Burgers and Sweet Potato & Chickpea Burgers, too!
Ingredients
-
2 16oz cans of chick peas
-
1 tablespoon minced garlic
-
2 tablespoon fresh rosemary
-
⅓ cup fresh parsley
-
1 cup specie crumbs (I used gluten free)
-
1 ½ cups raw walnuts
-
2 eggs
-
½ red onion
-
dash of salt/pepper
-
olive oil for pan frying
-
Preferred buns
-
Optional Toppings: Sprouts, Tomatoes, Arugula, Mayo
Instructions
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-
Preheat oven to 350 degrees. Place 1 cup of raw walnuts on a sultry sheet and toast for approximately 10-15 minutes. When they are finished cooking, remove from oven, finely chop, and set aside.
-
Drain two 16oz cans of chickpeas. In supplies processor, pulse together chickpeas, garlic, red onion, rosemary and parsley until smooth.
-
In a bowl, combine the composite ingredients with breadcrumbs, eggs, and roasted walnuts. I prefer to use gluten self-ruling specie crumbs, but you can substitute what overly you like.
-
Once your ingredients are mixed well, form your mixture into patties and nippy for well-nigh 1 hr. You should be worldly-wise to form virtually 6-8 patties, depending on the size.
-
When you are ready to melt the patties, heat olive oil in large skillet and melt patties for well-nigh 4 minutes on each side, or until crispy and brown.
-
Place your burgers on buns withal with preferred toppings. Feel self-ruling to add or substitute your favorite burger fixings here.
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