Nut Burgers (Vegetarian) recipe
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½ cup finely chopped walnuts
½ cup unsalted sunflower seeds
1 cup canned chickpeas, drained
¼ cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
¼ cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
½ avocado - peeled, pitted and sliced
Nutrition Info
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939.3 calories
carbohydrate: 58.6 g
cholesterol: 130.9 mg
fat: 69.8 g
fiber: 12.7 g
protein: 25.8 g
saturatedFat: 14.1 g
servingSize: -
sodium: 1027.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -
Directions Nut Burgers (Vegetarian)
Directions
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Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.
In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.
Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.
Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.