[Nut and Seed Burgers with Curry and Chutney]
Source: Times Colonist - April 7 - Eric Akis
Pecans and sunflower seeds combine in this vegetarian burger accented with curry powder
Ingredients
- ½ cup pecan halves
- ½ cup unsalted sunflower seeds
- 1 cup large-flake rolled oats
- ½ medium onion, finely diced
- 2 tablespoons tahini
- 1 teaspoon curry powder
- ■ salt to taste
- ⅓-½ cup unsweetened apple juice
- 2 tablespoons vegetable oil
- 4 burger buns, split and warmed
- ■ mayonnaise to taste
- 4 lettuce leaves
- ■ yogurt and mango chutney to taste
- ■ thinly sliced onion to taste (optional)
Directions
1. Place the pecans and sunflower seeds in a skillet over medium heat. Cook, stirring occasionally, until lightly toasted, about 5 minutes, and then cool to room temperature. |
2. Place the pecans and sunflower seeds, oats, onion, tahini, curry powder and salt in a food processor and pulse until finely chopped, but still a little coarse in texture. Add the juice and pulse until a moist, thick mixture is created that you can shape into burgers. |
3. Line a plate with plastic wrap. Lightly moisten your hands with cold water. Shape the nut/seed mixture into 4, 4-inch wide patties and set on the plate. (The patties can be made several hours in advance. Cover and refrigerate until ready to cook.) |
4. Heat the oil in a large nonstick skillet over medium heat. When hot, add the patties and cook 3 minutes per side, or until well heated through. Spread each bottom bun with mayonnaise and set on a lettuce leaf. Set a patty on each bun, top with chutney, yogurt and thinly sliced onion, if using. Set on the top buns and serve. |
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Notes
20 minutes Cooking time:
6 minutes Makes:
Categories
VegetarianKeywords
Vegetarian[ Back to top ]