Smokehouse Almond Veggie Burgers
Recipe - The Fairway Market Corporate
Smokehouse Almond Veggie Burgers
Prep Time45 Minutes
Servings6
Cook Time10 Minutes
Ingredients
1 (6 oz.) can Blue Diamond Smokehouse Almonds
1 cup Chopped Onion
1 cup Rinsed and Drained Garbanzo Beans
3/4 cup Cooked Brown or White Rice
1/3 cup Panko Breadcrumbs
2 tsp Garlic Salt
2 Eggs
Olive Oil or Olive Oil Cooking Spray
Burger Buns
Lettuce, optional topping
Sliced Tomato, optional topping
Barbeque Sauce, optional topping
Pickles, optional topping
Mashed Avocado, optional topping
Cheese , optional toppings
Directions
- Place almonds in a food processor and pulse to coarsely chop.
- Add onion, beans, rice, breadcrumbs, garlic salt, and eggs to food processor.
- Pulse until all ingredients are chopped, making sure to not chop too finely and scraping down the sides once or twice.
- Cover and refrigerate for at least 30 minutes to allow mixture to firm up.
- Using wet or lightly oiled hands, shape into 6 patties and coat with olive oil or cooking spray.
- Cook in a very large nonstick skillet set over medium heat for 5 minutes on each side or until lightly browned.
- Burgers may also be cooked on a well-oiled piece of foil on the grill over medium heat.
- Serve on toasted buns with any desired toppings.
Makes 6 servings.
Notes:
Mix ingredients and store covered in the refrigerator for up to 2 days. Cook just before serving.
May substitute cannellini or small white beans in place of garbanzo beans.
Add a teaspoon of dried thyme for extra flavor.
For Mexican burger, use Blue Diamond BOLD Habanero BBQ Almonds in place of Smokehouse and use black beans in place of garbanzo beans.
Top with pepper-jack cheese, avocado, and salsa.
Nutritional Information
- 17 g Total Fat
- 650 mg Sodium
- 21 g Total Carbohydrates
- 10 g Protein
45 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Blue Diamond Smokehouse Almonds, 6 oz
$4.99$0.83/oz
Spanish Onion, 1 ct, 20 oz
$2.11 avg/ea$1.69/lb
Goya Chick Peas, 16 oz
$2.79$0.17/oz
Carolina Whole Grain Brown Rice, 80 oz
$6.99$1.40/lb
4C Plain Panko Bread Crumbs, 8 oz
$2.39$0.30/oz
McCormick Garlic Salt, 5.25 oz
$4.49$0.86/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$5.49$0.31 each
Pam Original No-Stick Cooking Spray, 8 oz
$5.79$0.72/oz
Pepperidge Farm Bakery Classics Soft White Hamburger Buns, 8 count, 14.5 oz
$4.29$0.35/oz
Romaine Lettuce, 1 ct, 20 oz
$1.99$0.10/oz
Hunt's Tomato Sauce, 8 oz
$0.99$0.12/oz
Bowl & Basket Hickory & Brown Sugar Barbecue Sauce, 18 oz
$2.49$0.14/oz
Claussen Sandwich Slices Kosher Dill Pickles, 20 fl oz
$6.29$0.31/fl oz
Organic Hass Avocado, 1 each
$2.99
Boar's Head Manchego Cheese
$15.99/lb$15.99/lb
Nutritional Information
- 17 g Total Fat
- 650 mg Sodium
- 21 g Total Carbohydrates
- 10 g Protein
Directions
- Place almonds in a food processor and pulse to coarsely chop.
- Add onion, beans, rice, breadcrumbs, garlic salt, and eggs to food processor.
- Pulse until all ingredients are chopped, making sure to not chop too finely and scraping down the sides once or twice.
- Cover and refrigerate for at least 30 minutes to allow mixture to firm up.
- Using wet or lightly oiled hands, shape into 6 patties and coat with olive oil or cooking spray.
- Cook in a very large nonstick skillet set over medium heat for 5 minutes on each side or until lightly browned.
- Burgers may also be cooked on a well-oiled piece of foil on the grill over medium heat.
- Serve on toasted buns with any desired toppings.
Makes 6 servings.
Notes:
Mix ingredients and store covered in the refrigerator for up to 2 days. Cook just before serving.
May substitute cannellini or small white beans in place of garbanzo beans.
Add a teaspoon of dried thyme for extra flavor.
For Mexican burger, use Blue Diamond BOLD Habanero BBQ Almonds in place of Smokehouse and use black beans in place of garbanzo beans.
Top with pepper-jack cheese, avocado, and salsa.