Nutburger Cheeseburgers

Make these full size, or shape into small slider size burgers. Make sure to top with white Cheddar for the best flavor!

Prep time: 20 minutes  

Chill time: at least 30 minutes

Cook time: 10 minutes

1/2 cup each: coarsely chopped walnuts, cashews, smoked almonds,  

      chopped onion, minced celery and shredded carrot

1 cup cooked brown rice

2/3 cup roasted salted sunflower seeds

1 teaspoon smoked sea salt

1/2 teaspoon each: dried thyme, chili powder, curry powder and cumin    

3 cloves garlic, minced

2 eggs

1 can pinto beans

Olive oil or olive oil cooking spray

Sliced Tillamook White Cheddar Cheese

Lettuce, tomato, red onion,  alfalfa sprouts

Wheat or your favorite burger buns

Place nuts in a food processor and pulse to coarsely chop. Add rice, sunflower seeds, onion, seasonings, beans and eggs to food processor. Pulse on and off until mixture is fairly smooth with some chunks remaining. (Don’t over process or mixture will be too soft.) Spread on a baking sheet and let chill for at least 30 minutes to firm mixture up.

Shape into large or small patties and place on a baking sheet; spray

liberally with cooking spray. Cook in a large nonstick skillet over medium

heat for about 5 minutes or until lightly browned on the bottom. Flip and top with a slice of Cheddar and cook for 5 minutes more. Serve on toasted buns with lettuce, tomato and any desired condiments.