Not keen on veggie burgers? Well, I urge you to give this recipe a try! Top with your favourite relish, pickles, onions, tomatoes, or mustard and enjoy!
Eating a range of nuts on a daily basis is amazing for your health. Although every nut is different when it comes to its nutritional profile, they can all bring bountiful benefits to your body. This recipe calls for three different types of nut, and they all have something fantastic to bring to the table!
Cashew nuts are a good source of plant-based protein and also contain a wide range of minerals, such as zinc, magnesium and iron. Consuming an adequate amount of magnesium has been connected to maintaining your memory function as well as reducing anxiety.
Almonds are a good source of calcium which is essential for healthy bones. They also contain an abundance of vitamin E which is great for the appearance of your skin. Some people opt to eat the flaked version of this nut but I always recommend the whole thing. This is because the skin of the almond is full of heart healthy compounds known as flavonoids.
Brazil nuts are a fantastic source of selenium which helps to regulate your thyroid levels. Selenium also contributes towards the function of your immune system and helps wounds to heal faster.
To make six of these mixed nut burgers, you will need the following ingredients:
1 cup / 8oz / 225g bulgur wheat, uncooked
1/3 cup / 1.8 oz / 50g raw cashew nuts, finely chopped
1/3 cup / 1.8 oz / 50g raw almonds, finely chopped
1/3 cup / 1.8 oz / 50g raw Brazil nuts, finely chopped
2 tbsp of ground flaxseeds
6 tbsp water
1 tbsp coconut oil plus extra for cooking
1 tbsp wholewheat (all-purpose) flour
1/2 tsp ground cumin
The first step is to bring a large pan of water to the boil and cook the Bulgur wheat for 10 minutes, or according to packet instructions. After this time, you can drain any excess water and set aside to cool.
Place the chopped cashew nuts, almonds and Brazil nuts into a large bowl. (To ensure that the nuts are finely chopped, you might want to give them a quick blitz in your blender or food processor.)
Add the ground flaxseed, water, coconut oil, flour, and cumin into the bowl with the nuts. Stir well to ensure that all of the ingredients are well combined. Once the Bulgur wheat is cooled to room temperature, add it to the bowl and stir well to combine.
Divide the mixture into six equal parts and then form your patties by rolling into balls and gently flattening with the heel of your hand. You can then drizzle a little coconut oil into a large skillet (frying pan) and leave to heat for a couple of minutes. When the oil is hot, add the patties and fry for five minutes each side.
Serve in whole-wheat buns or with your favourite salad dish.