Peanut Burgers
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 5 | ml |
herbes de provence
dried |
* |
| 15 | ml |
whole-wheat flour
|
|
| 118 | ml |
vegetable stock
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
yeast extract
|
* |
| 237 | ml |
peanuts
roasted |
|
| 118 | ml |
cashew nuts
|
*
|
| 158 | ml |
bread crumbs
|
|
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.
