Nut Burgers

Julie Musgrove

Nut Burgers


2 Onions chopped 

2 stalks Celery chopped (optional)

1 Tsp Mixed herbs

1 cup hot Water

1 tsp Salt

1¼ cups Wholegrain breadcrumbs

Vege stock cube (Massel chicken stock)

1 1/2 cup Sunflower seeds

1/2 cup Almonds (I use a coffee mill to grind almonds and seeds – a blender will also work if processed long enough)

1 cup Walnuts (Chopped with a knife because you don’t want them so fine)


Saute onions and celery in a little oil until transparent

Mix together breadcrumbs, herbs, seed and nut mixture and salt, then add onions and celery and combine well, add water with stock cube disolved in it and  wait 10mins, the consistency should be firm and able to be formed into patties, not sloppy.

Form patties and dust in seasoned wholemeal flour and cook in fry pan with a little olive oil approx 10 mins a side.

Nice with stewed tomato or sauce or mushroom gravy. Good in hamburgers.  This mixture makes about 16 patties that freeze well.

This mix is also nice made into a pie, just fill pastry shell with the mixture and put a layer of pastry on top prick the top and bake in moderate oven approx 45mins.

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