Cashew Burgers or Veggie Burgers (One of Beth’s Favorites)

By Steve-3

Ingredients

• 1/2 lb potatoes, peeled and cut into 1 inch cubes (about 3 potatoes, depending on size always about size, size matters)
• 1/4 lb carrots, diced (about 1 cup or two or three carrots, again, that size thing)
• 1/4 lb broccoli florets, cut into small pieces (about 2 cups)
• 1 tablespoon olive oil
• 1 cup diced onion (fried, using the oil)
• 2 teaspoons minced ginger root
• 1 tablespoon minced garlic
• 1/4 pound fresh mushrooms, sliced 1/4” thick
• 1 red pepper, cored, seeded, coarsely chopped
• 2 tablespoons ketchup
• 1/2 teaspoon tamari
• 3/4 teaspoon red chili paste (to taste, optional- we didn’t use it)
• 1 cup Bulgur, soak for 40 minutes in 2 cups of water
• 3/4 cup unsalted raw cashew pieces, ground in a coffee grinder to a powder
• (I used a hammer)
• 1 3/4 cups Bread Crumbs
• Salt, Pepper if not using chili paste
• Condiment Suggestions: chopped arugula, peeled cucumber slices

Details

Servings 12

Preparation

Step 1

Steam potatoes and carrots until tender, 15 to 20 minutes. Steam broccoli for 7 to 10 minutes, either separately or added to the potatoes/broccoli at the appropriate time.

Fry onion in olive oil, until wilted, about 2 minutes. Add garlic and ginger, stir to distribute evenly. Add mushrooms, pepper, ketchup, tamari, chili paste. Reduce heat and cook covered, until veggies are tender, about ten minutes. Uncover to stir at times, adding teaspoons of water to prevent sticking. Remove to a large bowl, including any sauce left in pan.

In a food processor, place steamed potatoes, carrots, broccoli and onion-mushroom mixture and bulgur. Pulse on and off several times until thoroughly blended. Transfer to a large bowl, add ground cashews and 1 ¼ cups of bread crumbs. Mix with large spoon. Season to taste. Form into 12 patties, 3 inches in diameter and ½ inch thick. Mix in extra bread crumbs if the patties don’t hold their shape. Don’t worry, they’ll firm up during cooking.

Prepare a grill or fry on top of stove. 6 or 7 minutes per side, careful not to burn.

Makes 12 burgers and they freeze well.
From: Vegetarian Burgers by Bharti Kirchner