I made this recipe for lunch today. It made 2 hearty patties that were really flavorful. They retained their heat through the very last bite. I served them on big rolls with Daiya cheddar style shreds, thin slices of fresh fennel instead of onion, avocado wedges, greens and regular ol’ burger condiments.
Jim liked that they had some spiciness to them, didn’t fall apart without being rubbery like soy and stayed warm until the last bite. I like that I could used my Ninja food processor again and how the outside of the patties browned up in the pan when I fried them in olive oil.
To a vegetarian, they are a little spooky pink/red meat color before frying and have a suspicious “rare burger” look about them even after being cooked but they are delicious!
1 Roasted Beet (see tin foil beets)
1 Cup Walnut pieces
1 Tbs. Vegan Ponzu sauce
1 Tbs. Dried Minced Onion
1 Tbs. olive Oil (plus another for frying)
1/2 tsp. cayenne pepper
Pulse all ingredients in a food processor until a coarse wet meal that holds together when pressed into a small test patty. Divide mixture in half and press each into two, 1/2″ thick, patties. Allow them to sit for 15 minutes so the dried onions hydrate a bit and the patties become even more firm.
Heat second tablespoon of olive oil in a hot pan. Fry patties on medium heat carefully. Turn until each side is nicely browned. Top with Daiya cheddar style shreds and serve immediately on a roll with your favorite burger toppings.