Serves: 4 to 6 burgers
Source: Mark Bittman’s How to Cook Everything Vegetarian
Ingredients:
- 1 medium onion
- 1 cup walnuts, pecans, almonds, cashews, or other nuts, preferably raw
- 1 cup (raw) rolled oats or cooked short-grain white or brown rice
- 2 tablespoons ketchup, miso, tomato paste, nut butter, or tahini
- 1 teaspoon chili powder or any spice mix you like
- salt and freshly ground pepper
- 1 egg
- 2 tablespoon peanut oil, extra virgin olive oil, or neutral oil, like grapeseed or corn
Instructions:
- Grind the onion in a food processor. Add the nuts and oats and pulse to chop, but not too finely. Add the ketchup, spice mix, salt, pepper and egg. Process briefly; don’t grind the mixture too finely. Add a little liquid—water, stock, soy sauce, wine, whatever is handy—if necessary; you want a mixture that is moist but not loose.
- Let the mixture rest for a few minutes if you have time, then shape into 4 to 6 patties. Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When the oil is hot, add the burgers to the skillet. Cook for about 5 minutes, more or less undisturbed, then turn. Lower the heat a bit and cook on the other side 3 or 4 minutes more, or until firm.
- Serve on buns with the usual burger fixings, or refrigerate or freeze for later use.