Greek-Inspired Mini Nut Burgers
Traditionally made with ground lamb, these bite-sized patties cram plenty of protein and robust flavor into a small bite.
Ingredients1 cup combined unsalted walnuts, cashews, and sunflower seeds (toasted or raw)
1 cup uncooked rolled oats (not instant)
1 teaspoon fresh or dried oregano leaves
1 teaspoon fresh or dried mint leaves
1 teaspoon grated lemon rind
3 tablespoons tahini
1 tablespoon lemon juice
W teaspoon kosher salt
Freshly ground black pepper
1 large egg
1–2 tablespoons water, if necessary
3 tablespoons olive oil (Greek olive oil is best in this recipe, but not necessary)
Nutrition FactsPer serving: 181 calories, 14 g fat (2 g saturated), 10 g carbohydrates, 5 g protein, 2 g fiber, 58 mg sodium (3% Daily Value).
Read more Healthy Recipes.
Directions1. Place nuts, seeds, oats, oregano, mint, and lemon rind in a food processor and process until ground but not mushy or puréed.
2. Transfer nut mixture to a mixing bowl and add tahini, lemon juice, salt and pepper, and egg. Stir with a wooden spoon to thoroughly combine. If necessary, add a bit of water to create a moist texture that holds together—you should be able to form it into a medium-sized ball without it feeling too soft or too crumbly.
3. Cover the mixing bowl and set aside for at least 5 minutes. Or if you’re working ahead of time, store in the refrigerator for the next day, but be sure to bring the mixture to room temperature before cooking (about 30 minutes on the counter should be long enough to do the trick).
4. When you’re ready to cook, form the mixture into 1-inch balls and flatten into patties, about 1 to 1V inches in diameter. Heat a large nonstick skillet over medium heat and add the oil. When oil is hot, add the nut burgers to the skillet and cook for about 2 to 3 minutes, then turn them with a spatula. Cook for another 2 to 3 minutes
5. Place burgers on a serving platter and serve with Yogurt Mint Dip.