Follow Your Heart Nut Burger

By Hklbrries

These contain no binding, so handle with care. Because the mixture is cooked, only heating on a griddle is necessary. Sometimes the chef scoops the nut burger mixture onto a bun, presses it down slightly to flatten, then bakes or broils it to heat through. Burgers can also be baked separately and carefully transferred to a a bun.

Ingredients

• 1/2 cup raw sunflower seeds
• 1/2 cup raw almonds
• 1/3 cup raw walnuts
• 1/2 cup raw cashews
• 1/2 cup chopped onion
• 2 tbsp chopped green pepper
• 1/2 cup chopped yellow squash
• 2 tbsp soy sauce
• 1/2 cup water
• 1 clove garlic, minced or pressed
• Dash dried basil
• Dash dried dill weed
• 1/2 cup chopped or shredded carrots
• 1/2 cup bulgur
• 6 to 8 slices Cheddar cheese
• 6 to 8 sesame seed buns
• 6 to 8 tbsp Thousand Island dressing
• 6 to 8 tomato slices
• 1 1/2 to 2 cups alfalfa sprouts

Preparation

Step 1

Grind sunflower seeds, almonds, walnuts and cashews in blender, food processor or nut mill until coarsely ground. Set aside.

Combine onion, green pepper and squash. Mix soy sauce and water in small bowl. Process vegetables with garlic, basil and dill weed, adding soy mixture a little at a time in blender.

Pour puree into saucepan and place over medium-high heat. Add carrots and bulgur, bring to boil, stirring often. Simmer 10 minutes. Remove from heat and add nuts. Mix well. Form iinto patties or scoop into 2 1/2 ounce portions onto baking sheet and flatten slightly. Refrigerate until ready. Bake on grill until heated through and browned on 1 side. Do not turn. Top each patty with slice of cheese and melt slightly. Serve patties in sesame seed buns. Top each with 1 tbsp Thousand Island dressing, tomato slice and 1/4 cup alfalfa sprouts.

Note: Scoop of nut burger mixture can be placed directly on 1 side of split bun.