Wednesday, March 27, 2013

A New Twist on Veggie Burgers

So lately, I've been starting my day out with a lot of veggie burgers and while I think Boca and Morning Star Farms make some pretty solid products, I wanted to try my hand and making my own. Here's a pretty interesting twist on your standard veggie burger that I found to be outside the box and still pack a protein punch.

Macadamia Nut Burgers with Minted Plum and Red Bell Pepper Salsa

1 medium onion
1 large garlic clove
1 cube vegetable bouillon
1 tablespoon coconut oil, divided
2 cups of cooked brown rice
1 1/2 cups of raw macadamia nuts
1 tablespoon Tahini
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1 carrot, shredded

- Sauté onion, garlic and vegetable cube in half of the the coconut oil over medium heat until onion is golden and translucent
- Chop the macadamias in a food processor until it forms a coarse meal and add the rice, tahini, yeast, salt and onion mixture
- Pulse until the rice is partially broken down yet still as a grainy texture [you don't want a it to turn into a paste]
- Pour the mixture into a large bowl and fold in the carrot
- Form into 6 patties and place them in the refrigerator for 10-15 minutes
- Using a medium-hot skillet, sauté the patties in the remaining oil until golden brown on each side
- Serve with salsa

1 light fleshed plum, chopped coarsely
2 small red bell peppers, chopped coarsely
1/4 of an red onion, finely diced
1 finely chopped chili
1 small garlic clove, minced
2 Tbs fresh mint, minced
Sea salt and freshly ground pepper to taste
1 lime, juiced
2 Tbs olive oil

- Combine all ingredients and allow them to chill in the refrigerator for a minimum of 15 minutes

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