Peanut Burgers Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Butter or vegan margarine,
1: Onion, peeled and chopped
1: Celery stalk, finely chopped
1 tsp: Dried herbes de Provence,
1 tbsp: Whole-wheat flour,
1/2 cup: Light Vegetable Stock, generous measure
1 tbsp: Soy sauce,
1 tsp: Yeast extract,
1 cup: Roasted, unsalted peanuts, (generous measure) fairly finely ground
1/2 cup: Cashew nuts, (scant) fairly finely ground
2/3 cup: Fresh breadcrumbs, whole-wheat
Salt,
Freshly ground black pepper,
Dried breadcrumbs, for coating
Oil, for shallow frying
TO GARNISH
Lettuce leaves,
Tomato slices,
Cucumber slices,
Directions:
Melt the butter or vegan margarine in a large saucepan and saute the
onion and celery for 10 minutes. Stir in the herbs and flour and
cook for a further 1-2 minutes.
Add the stock and stir until thickened, then add the soy sauce, yeast
extract, nuts, breadcrumbs and salt and pepper.
Leave the mixture to cool, then form into 6 flat burgers about 1/2"
thick, and coat with dried breadcrumbs.
Saute the burgers in a very little oil - the frying pan should be
"greased" rather than oily - for about 3 minutes on each side, until
browned and crisp. Drain on paper towels. Garnish and serve.
VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts
makes these burgers special. Serve with Bernaise Sauce.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
Source from luhu.jp
onion and celery for 10 minutes. Stir in the herbs and flour and
cook for a further 1-2 minutes.
Add the stock and stir until thickened, then add the soy sauce, yeast
extract, nuts, breadcrumbs and salt and pepper.
Leave the mixture to cool, then form into 6 flat burgers about 1/2"
thick, and coat with dried breadcrumbs.
Saute the burgers in a very little oil - the frying pan should be
"greased" rather than oily - for about 3 minutes on each side, until
browned and crisp. Drain on paper towels. Garnish and serve.
VARIATION: MACADAMIA NUT BURGERS Using macadamia nut of the peanuts
makes these burgers special. Serve with Bernaise Sauce.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
Source from luhu.jp