Vegan Gluten Free Walnut Veggie Burger Recipe

Walnuts, Brown Rice, Veggies, Herbs = A Satisfying Veggie Burger

This veggie burger recipe was inspired by a walnut burger I enjoyed at The Small Planet Cafe in Fairfield IA. I liked it so much, I decided to go home and whip up a vegan version (theirs had cheese). Many experiments later, this vegan gluten free walnut veggie burger recipe emerged.

I got the taste right early on, but the texture was tricky. I tossed out the carrot and celery, and added onion. That made it less crumbly, and actually taste even better!

It took a few tries to get a gluten free version that hung together. Nutritional yeast and tahini or cashew butter saved the day! I like the taste of the cashew butter, but I think the tahini has a little more sticking power - not a big deal, they're both sticky!

Makes 6 Large Walnut Veggie Burgers

Ingredients:

• 2 cups packed cooked brown rice
• 1 cup chopped walnuts
• 1 Tblp olive oil
• 2 Tbsp minced red onion
• 1 - 2 cloves garlic (1 tsp minced)
• Tiny pinch cayenne pepper
• 1/2 tsp dried ginger powder
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/4 tsp gr. rosemary
• 2 Tbsp tahini or cashew butter
• 1/4 cup minced parsley
• Salt and pepper to taste
• 4 Tbsp nutritional yeast

Directions:

1. Wash and drain the rice. Bring to boil with 1 1/2 cup cold water and a pinch of salt. Cover and simmer for 30 - 45 minutes, until all liquid is absorbed
2. Meanwhile, chop the walnuts fine in a food processor or by hand
3. Heat the oil in a frying pan on medium low
4. Peel and mince the ginger and garlic
5. Clean the celery, and chop fine
6. Peel and trim the carrot, and grate
7. Turn the heat up under the fry pan to medium. *Sauté garlic, ginger, carrot and celery in oil 5 minutes or until soft
8. Mix rice, walnuts, veggies, parsley, herbs in food processor, or by hand
9. Add salt and pepper to taste
10. Mix in half the flour, until mixture forms a ball. Add more flour if it seems too sticky. The burger mix should be firm
11. If you don't want gluten, use 1/4 cup fine cornmeal + 1 Tbsp egg replacer or ground flax seeds. The mixture will be more crumbly
12. Heat a little oil in a large frying pan on medium. Divide the burger mixture into eight balls, flatten, and fry ten minutes on each side
13. These walnut burgers freeze well, so if you don't want to cook them all at once, freeze some of the patties between sheets of plastic wrap or wax paper, and seal in a bag to freeze until needed
14. Serve on buns with your favorite burger fixings. Or serve bunless with steamed veggies or a salad for a lower cal meal