Ah, vegan burger. The inevitable “burger” that is burger-shaped, but not consisting of the typical ingredients. Meat. Cheese? Hm…lentils! Or sweet potato! I have seriously been craving a burger made out of lentils and sweet potatoes (roasted!). *Mouth watering*
But, I didn’t have lentils or sweet potato. I did have hazelnuts. And some veggies. And some ground seeds. And SALT! All I need.
1 cup hazelnuts, ground
1 Tablespoon flax seed meal (ground flax seeds)
2 teaspoons ground chia seeds (completely optional)
1/2 cup water
1 Tablespoon [smashed] roasted garlic
1/2 teaspoon soy sauce
1 teaspoon balsamic vinegar
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced red pepper
cooking spray or oil to grease a skillet
1/4 cup flour (I used spelt, but you could substitute almond flour to make it Paleo or Gluten Free)
salt and pepper, to taste
Directions: In a large mixing bowl, combine ground hazelnuts, flax seed meal, and chia seed meal (still optional!) until ingredients are completely incorporated. Add water and stir (more like: press slash knead) until smooth. Add smashed garlic, soy sauce, and balsamic vinegar to bowl and “stir” until smooth.
Place a large skillet over medium high heat. Coat with cooking spray. Add beans, onion, and pepper to pan. Season with salt and pepper. Sauté vegetables until tender (about 2 or 3 minutes). Remove from heat. Allow to cool for a few minutes, then add to mixing bowl ingredients. Stir #press #knead until burger dough is smooth. Add flour to mixture (one Tablespoon at a time) and *stir* until smooth. This past step would also be a good time to add salt and pepper if it needs (kneads, huh?) it.
Now for the fun part.
Get out a 4-ounce ramekin and some plastic wrap. Center plastic wrap on ramekin. Divide burger dough into 6 equal parts. Press one part into bottom of ramekin. Wrap burger in plastic wrap by folding the edges over. Flip wrapped burger over (again) onto a plate or some sort of surface.
Cut another piece of plastic wrap. Center plastic wrap on ramekin. Press part two (of burger dough) onto bottom of ramekin. *Repeat remaining steps and with remaining burger dough until all 6 parts are pressed and wrapped.
REFRIGERATE(!) wrapped “burgers” for 30 minutes or overnight.
And, now it’s time to cook.
To cook: Place a skillet over medium-high heat. Lightly coat with cooking spray or oil. Cook “burger” until browned and crisp on each side (requires flipping halfway through, unless… you have Jedi mind magic, Yea!?!).
Makes: 6 burgers, hazelnut style.
Don’t have time for burgers? Make hazelnut crumbles instead. (Same recipe)
Need a side? Try these polenta fries.