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Nut Burgers (Vegetarian)

SUBMITTED BY: jade_

"These no nonsense nut burgers are great. I have yet to find a recipe or a restaurant that makes as good of a version. Serve with chips... tortilla, blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as pecans, walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, or any combination of nuts you might like."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.3 star rating.
Read Reviews (11)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min
Original recipe yield 2 burgers

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup finely chopped walnuts
  • 1/2 cup unsalted sunflower seeds
  • 1 cup canned chickpeas, drained
  • 1/4 cup diced red onion
  • 1 beaten egg
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon salt-free herb seasoning blend
  • 2 tablespoons olive oil
  • 2 slices mild Cheddar cheese
  • 1 pita bread round
  • 1/4 cup prepared Ranch salad dressing
  • 2 leaves romaine lettuce
  • 1 medium tomato, thinly sliced
  • 1/2 avocado - peeled, pitted and sliced

DIRECTIONS

  1. Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
  2. In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
  3. Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
  4. Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by Jules
I give this recipe a 5, but I made several changes to add more nutrition & flavor. I used only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by AWORKINPROGRESS
We're tough on ratings, but we would still give this four stars. We all liked the flavor and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by BECCAKAY
The texture of this was really great, and it didn't take very long at all to make. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2003 by EVELYNNE
Made this one last night - quite good except I ended up with about 6 burgers not 2! Also,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by Susan F.
Wow! These were incredible, even after reheating for leftovers the next day! I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by ds
So good. The fresh parsley is essential! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2005 by suzanne
WE love this. They taste great, are simple to make, and brown up and look appealing! There are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2008 by Joel Penner
Everything blends together well! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by SARAVERONICA
My husband and I thought these were pretty good. I added half a cup of diced mushrooms and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2006 by Jen