Carrotnutbean Burger Recipes

Steps:

• Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
• Do not brown.
• Add coriander and cumin and cook 2 more minutes.
• If using mushrooms, add and saute 5 minutes more.
• Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
• Process the rice and beans until pureed.
• Add to the bowl.
• If using tofu, add to the bowl now.
• Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
• Don't pound or mush.
• Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
• In a large iron skillet, heat the rest of the oil on medium.
• Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
• Serve immediately.

Steps:

• In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Preheat the grill for high heat.
• Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
• Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Steps:

• Mix the ingredients together and season to taste.
• Shape into 6 burgers (more or less depending on your tastes) and fry until brown, turning once.
• I like to throw the dry ingredients into a food processor for a more uniform texture.
• I also fry only what I need and keep the rest waiting for me in a tupperware for later.
• Garlic, salt and pepper are nice seasonings to add.
• NOTE: If you find that they are mushy inside, make your patties smaller or thinner. If you shape them too large or too thick then they won't cook right.