Miso & Nuts Vegan Burger

This is an easy and incredibly rich and filling recipe that you probably need only 1 burger per person and they’ll fill filled.

Serves 4-6 portions

Ingredients

230g chopped walnuts

110g sunflower seeds

110g pumpkin seeds

250ml mineral water

125ml raw miso paste

60ml canola or grapeseed oil

2 white onions, diced

2 garlic cloves, diced

1 tsp dried oregano

1 tsp dried basil

2 tsp plain or gluten-free flour (chickpeas is best, a mix is ok too)

240g (8.4oz) dried vegan breadcrumbs

How to prepare

Mix together the walnuts, sunflower seeds, pumpkin seed,  water, and the miso paste in a glass bowl. Stir to combine with a wooden spoon, so the miso gets even and well distributed. Cover the bowl with a lid or towel and place it in a dark cupboard to ferment for 24 hours.

The following day, heat the oil in a large saucepan over medium-high heat. Fry the onions and garlic until softened and when they start getting brown, add the dried herbs and flour and cook for another minute or two. Remove from the fire and stir in the fermented walnuts, sunflower, and pumpkin seeds. Mix in the vegan breadcrumbs. Then, using a food processor, blend the burger meal until it is thick and smooth. It’s Ok to leave larger chunks, however, the burger will hold together better if it is well blended.

Preheat the oven to 180°C if you want to cook the burgers in the oven. You can also cook them on the stove.

Form the burger mix into patties by hand. Bake the burgers on an ungreased baking tray for 15 to 20 minutes, or fry on medium heat, turning them after 10 minutes per side, until heated through and browned. Served with lettuce and tomato, and the sauces of your choosing and bonne appetite.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Study Finds Mushrooms Lower The Risk Of Depression
King Oyster Mushroom, Quinoa, and Seaweed in Vegan Miso Soup
New startups raise $14 million to see if microbes can make better vegan cheese than cows
Rainbow Smoothie Pops
Carrot Patties
YOU MIGHT ALSO LIKE