Nutty Veggie Burgers

Makes 5 to 6 Patties

1 ½ cups raw almonds
½ cup raw walnuts
½ cup raw pecans (or more walnuts)
1 small clove garlic, cut into quarters
½ teaspoon sea salt
1 tablespoon ketchup
2 tablespoons nutritional yeast
1 tablespoon tamari
¼ teaspoon poultry seasoning, or ⅛ teaspoon each of dried thyme and dried sage
½ cup (packed) finely grated carrot
½ cup (packed) finely grated zucchini
½ to 1 cup rolled oats
A smidgen of oil, for panfrying

 

In a food processor, combine the almonds, walnuts, pecans, garlic, and salt. Puree until the nuts are finely ground. Then add the ketchup, nutritional yeast, tamari, poultry seasoning, carrot, and zucchini, and pulse until the mixture becomes dense and is starting to hold together. Pulse in the oats. Remove the blade and shape the mixture into patties.

To cook, lightly oil a nonstick skillet over medium heat. Cook the patties for 5 to 7 minutes on the first side, and then another 3 to 5 minutes on second side until golden brown, working in batches, if necessary.

Serve with lettuce, tomatoes, and fixings of choice (and try “Almonnaise” as an alternative to vegan mayonnaise).

 

From Let Them Eat Vegan!
by Dreena Burton
published by Da Capo Lifelong