My friend Paul has contributed this recipe. Paul has been near vegetarian for 25 years and has a variety of interesting and delicious recipes up his sleeve as a result. He first told me about this burger recipe one evening while several of us were unwinding in the pub over a pint or two, and his burgers sounded utterly delicious. He was very kind to lend me the recipe and we were delighted with the result, which was a lovely evening meal to end a Bank Holiday weekend. I first planned to have them a few weeks ago, but Husband-Gusto has been away and he was vociferous that as a confirmed cashew nut lover, he wanted to be around when I cooked this meal too. With crusty rolls, fresh lettuce, tomato, mayo and gherkin, these burgers were luxurious and decadent. The texture was firm and ‘meaty’. I really think you could serve this to a confirmed carnivore and they would not miss the meat. This is a definite keeper. I could not improve on the clear instructions, so have cut and paste Paul’s recipe direct from my e-mail.
1 medium onion
2 large garlic cloves (or 4 small ones)
1 medium sized green pepper
100 g cashew nuts
25g pumpkin seeds
1 slice crusty wholemeal bread
1 green oxo or vegetable stock cube
Pinch of mixed dried herbs.
Sea salt and pepper (or cayenne pepper) to taste.
Grape seed oil or other light oil for frying.
Chop or lightly blend the cashew nuts until large breadcrumb consistency.
Chop up the onion, garlic and green pepper and fry until soft.
Slice the musroom and add to the pan together with the pumpkin seeds and cashew nuts. reduce heat, stir, and fry gently until the mushrooms are cooked.
Remove from heat, drain of any excess oil and transfer contents to a mixing bowl.
Wipe the frying pan with kitchen towel for later use.
Add the green oxo or vegetable stock cube.
Add the pinch of mixed dried herbs
Blend the crusty bread into small breadcrumb consistency and add to bowl.
Add salt and pepper (or cayenne pepper) to taste
Add the egg.
Mix the ingredients well. The mixture is right if you can take a handful of the mixture and form a stable burgher shape between the palms of your hand. If too dry add a small splodge of milk, if too wet add more dry ingredients.
Form into burgher shapes and place in pan with more oil. Press down lightly on each burgher to make them flatter and fry gently on both sides until brown.