Peanut burgers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or vegan margarine |
| 1 | Onion; peeled and chopped | |
| 1 | Celery stalk; finely chopped | |
| 1 | teaspoon | Dried herbes de Provence |
| 1 | tablespoon | Whole-wheat flour |
| ½ | cup | Light Vegetable Stock (generous measure) |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Yeast extract |
| 1 | cup | Roasted, unsalted peanuts (generous measure) fairly finely ground |
| ½ | cup | Cashew nuts (scant) fairly finely ground |
| ⅔ | cup | Fresh breadcrumbs (whole-wheat) |
| Salt | ||
| Freshly ground black pepper | ||
| Dried breadcrumbs (for coating) | ||
| Oil; for shallow frying | ||
| Lettuce leaves | ||
| Tomato slices | ||
| Cucumber slices | ||
Directions
TO GARNISH
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 ½" 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