I call these my pregnancy burgers because they are the perfect snack or meal while pregnant. Each burger has 2 TBS of ground flax (the daily recommended dose for omegas). The walnuts contribute to this omega content per serving along with manganese, magnesium, copper and healthy fats and protein that will keep you full!
- 1 C walnuts (ground fine)
- 3/4 C flax meal
- 1 white onion
- 1/2 C mushrooms
- 1/4 C chili powder
- 1 TBS cumin
- 2 TBS garlic powder
- 1 tsp salt
- Sauté sliced onion and mushroom in pan on medium-high heat for about 10 minutes or until soft. Remove from pan and let cool.
- If you haven’t made your walnut meal yet, do it at this time and you can add our spices. Place all ingredients in food processor and process until a thick, dough like consistency is reached.
- Form into 6 patties. The dough is really sticky. Keeping a small bowl of water to dip your fingers into between patties might be helpful.
- Sauté on medium high for about 5-7 minutes on each side until a nice brown crisp is reached. Make sure you have plenty of oil or they will stick and your nice brown crust will come off!
Wait! There’s More!
Although these burgers are GREAT cooked, I took the same recipe and dehydrated them and actually like them better.
When they are cooked, you get a wonderful crisp, but the middle is slightly soft. When they are dehydrated (for 2 days at 105 or 12-14 hours at 115) they are much more firm.
You can always reheat them in the oven for 10 minutes at 100 or even bake the cooked ones for longer at 350 to get a slightly firmer center.