Sebahu.com   [pron: say-baa-hoo]

Peanut Burgers

Yields 6 servings
Source: The Complete Vegetarian Cuisine by Rose Elliot

6 tbs Butter or vegan margarine
1 Onion; peeled and chopped
2 Celery stalks; finely chopped
1 tsp Dried herbes de Provence
1 tbs Whole-wheat flour
1/2 cup Light Vegetable Stock (generous measure)
1 tbs Soy sauce
1 tsp Yeast extract
1 cup Roasted, unsalted peanuts finely ground (generous measure)
1/2 cup Cashew nuts finely ground (scant measure)
2/3 cup Fresh breadcrumbs (whole-wheat)
Sea Salt
Freshly ground black pepper
Dried whole grain breadcrumbs (for coating)
Olive Oil; for shallow frying
TO GARNISH
Lettuce leaves
Tomato slices
Cucumber slices

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 in place of the peanuts makes these burgers special. Serve with Bernaise Sauce.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles