Mushroom-Hazelnut Burgers (vegan)
This recipe was attempted for two reasons - I have never made veggie burgers from scratch, and I still have half of a bag of Oregon hazelnuts that I need to use up.
These were absolutely delicious - flavorful, crunchy, fresh, and I will definitely make them again. My only change was to serve them on buns instead of alone with hot sauce as the author recommended. I also made the low-stress onion rings from the same cookbook, which you can see in the photo. Recipes like these are enough to keep my food processor out of storage.
Hazelnut-mushroom Burgers (from Entertaining for a Veggie Planet)
1 cup hazelnuts
2 tbsp extra-virgin olive oil
1 medium onion, chopped
12 oz fresh mushrooms, coarsely chopped
3 garlic cloves, minced
4 oz tempeh, crumbled
3 slices whole wheat or white bread
½ tsp kosher salt
Hot sauce to taste
1. Preheat the oven to 350 degrees. Spread the hazelnuts in a single layer on a rimmed baking sheet and toast for 10-15 minutes, or until golden in the center. While the nuts are still hot, pour them onto a clean dishtowel, form a sack, then rub the nuts in the towel to remove the skins. Don’t worry about removing every last bit of skin. Open the towel and transfer the hazelnuts to a small bowl with your hands, leaving the paperlike skins behind.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 7 minutes. Add the mushrooms and garlic and sauté, stirring frequently, until the mushrooms soften and begin to brown, about 5 minutes more. Add the tempeh, cook for 1 minute, then remove from the heat.
3. In a food processor, pulse the bread into coarse crumbs. Add the hazelnuts and pulse until they are chopped. Add the mushroom mixture and salt and pulse again until the mixture just comes together. Gently form into four 5-inch patties.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the patties and cook until they form a golden brown crust on the undersides, 4-5 minutes. Turn and brown the other sides. Serve the burgers hot, passing the hot sauce at the table.
Categories: Hazelnuts, Mushrooms, Tempeh, Vegan