Life in Progress: A weblog by Heidi Price
2/21/2007

Nut burgers

I like watching people and something I've noticed about the extremely confident is that they don't always muck up by trying too hard. Sometimes I try too hard and it's an effort born of insecurity.

Case in point, I get pretty anxious in social situations so I try too hard to be funny and end up insulting people. While the unanxious, I've noticed, don't make jokes and are just naturally funny people.

This unfortunate personality quirk carries over into my cooking. I'm relatively new to food preparation and whenever I try to make dinner, I inevitably try too hard. In my mind, every sauce, side dish and condiment has to be made from scratch. I end up with these huge, grandiose dinners, so big that no one could eat it all.

A few nights ago, I cooked a special meal for his birthday. True to form, it turned out pretty awful. The lamb smelled funky, tasted bad and in my infinite wisdom, I paired it with stir fried vegetables. (I know, I don't know what I was thinking either.) I worked so hard to get it ready, I actually broke into a sweat before putting it on the table.

By comparison, a few nights back, he made one of the better meals I've ever had and it took him an hour to get it ready, tops. It was a meal of nut burgers and tofu salad and it tasted so fine we are having it again this weekend.

I am not a vegeterian but I really enjoy meatless burgers and I have to say these are by far the best I've ever had and put any store-bought variety to shame. The recipe makes enough of a mixture that you can form extra patties and freeze them.



So here's the nut burger recipe:


1/2 pound cashews, ground in a blender
1/2 pound walnuts, ground in a blender
1 cup cooked brown rice
1 cup colby cheese
1 egg
1/2 onion, chopped
salt, chili powder, hot sauce, or whatever else you would like

- Mix these ingredients together and season to taste.
Shape into patties (dip hands into cold water to prevent sticking).
Roll in whole-wheat flour or breadcrumbs. (He just used plain flour and it was fine)
Chill and fry in hot oil (not deep.)

1 Comments:

Lauren said...

Those sound excellent. I might have to try and make some

12:49 PM  

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