Peanut Burgers
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons | butter |
|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
herbes de provence
dried |
* |
| 1 | tablespoon | whole-wheat flour |
|
| ½ | cup | vegetable stock |
|
| 1 | tablespoon | soy sauce, tamari |
|
| 1 | teaspoon | yeast extract | * |
| 1 | cup |
peanuts
roasted |
|
| ½ | cup | cashew nuts |
*
|
| ⅔ | cup | bread crumbs |
|
Trans-fat Free, Good source of fiber
Directions
Melt the butter or vegan margarine in a large saucepan and sauté the onion and celery for 10 minutes.
Stir in the herbs and flour and cook for a further 1 to 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 inch thick, and coat with dried breadcrumbs.
Sauté 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.
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