This is a very tasty nut burger! It will change the way you view veggie burgers. Brazil nuts are a good source of selenium!
1 | Combine water and ground flax seeds in a small saucepan, and bring to a full boil. Turn off heat and let soak until needed. |
2 | Preheat oven to 375℉. |
3 | Grind Brazil nuts in a food processor and transfer them to a large bowl. |
4 | Combine the remaining ingredients in a food processor. Pulse into a meal, not a pureé. Add this mixture to the ground nuts. |
5 | Scrape the flax seed mixture (it's the consistency of egg whites) into the bowl with everything. |
6 | Toss and stir to mix well. |
7 | Line a cookie sheet with parchment, or oil it, and drop scoops of the mixture on it (decide if you are making sliders or regular size burgers to determine amount. |
8 | Using a rubber spatula, pat mounds into flat patties. |
9 | Bake for 40-45 minutes, until golden and crisp around edges. |
source: Adapted from the Yeast Connection cookbook and used in the NTI Natural Chef Program.
notes
You can serve as an appetizer on top of a baked sweet potato slice and make double the number of servings. Top with the rhubarb bar-BQ sauce.
