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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 x Onions
- 2 x Celery Sticks
- 2 x Garlic cloves
- 125 gm Bulgar Wheat
- 250 gm Brazil Nuts
- 300 ml Vegetable stock
- 2 Tbsp. Tomato puree
- 2 Tbsp. Parsley, (minced)
- 2 tsp Dry mixed herbs
- 1 x Egg, (beaten
Direcciones
- In a food processor chop finely the onion, garlic and celery. Seperatly chop nuts and set aside.
- Heat oil and add in the onion, garlic and celery - saute/fry till soft. Add in the nuts and Bulgar wheat and saute/fry for a couple of min till golden.
- Add in the stock and simmer till the liquid is absorbed.
- Stir in tomato puree, parsley, herbs and the egg. Season with salt and pepper and leave till cold sufficient to handle.
- Shape into 'burgers' and either cook in oven at 400F/200C/Gas 6 for 15 to 20 min till heated through or possibly cook in frying pan. Place in burger buns with your favorite garnishes - I like cooked onion rings, lettuce, cheese and fresh tomato.
- If you have problems with the burgers falling apart when cooking try adding some grated cheese before shaping - this helps.
- An alternate serving suggestion is like a falafal. Take Tbsp. sized amounts of mix and fry in some oil till gold to dark brown. Put inside lightly warmed Pita bread with some salad and Chilli sauce.
- You can substitute your favorite nuts for the Brazils.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 265 | 80% |
| Total Fat 31.05g | 39% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 377mg | 16% |
| Potassium 394mg | 11% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.29g | 3% |
| Protein 6.9g | 11% |
