I grew up in Mullumbimby, a small town in Northern NSW. It is known for many things (I won’t elaborate)- but for me, Mullumbimby is all about walnut burgers. So good on a fresh roll, with salad and satay or sweet chilli sauce. It has taken me a little bit of time, and a few pecan trees, to get to these. Such a good option for a vegetarian burger.
1 red onion, peeled and cut into quarters
3 garlic cloves, peeled
1 vegetable stock cube
1 tbs tamari (or soy sauce)
1/2 tsp cracked pepper
1 cup rolled oats
2 cups pecans (or walnuts)
1/4 cup breadcrumbs
500mL vegetable stock
In a high powered blender (I use a Vitamix), place the onion, garlic, vegetable stock cube, pepper, tamari, and the rolled oats. Blend until an even texture. It should look like oatmeal.
Add the walnuts and eggs and pulse until the walnuts are chopped into oat size chunks.
Pour into a bowl and stir through the breadcrumbs. The mix should be thick and easily make a ball in your wet hand.
In a non stick frying pan, fry golf ball sized patties, flattening into a disc, until browned on both sides. I use peanut oil for frying. Set aside.
Once all burgers are cooked, place back into a large based pan and cover with the vegetable stock. Cook until absorbed. This gives the burger a softer texture - I wouldn’t miss this step.
They are great cold and store well in the fridge for a couple of days so you can make ahead of time.
Photo credit Alex Bowden.