I’ve tweaked my Nutburger recipe a little bit– not enough to change the awesome Nutburger-ness of them, just enough to give them a subtle twist.  Man oh man!!  I love these.

I followed my same basic recipe, but used a combination of tahini, sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, pecans, and almonds as the “nut” part of the Nutburger.  For the “burger” part, I used lentils, chopped yellow bell pepper, one grated carrot, half of a grated onion, and a handful of dried cranberries.  Yummy!!!  I also baked them this time instead of frying and I like how both sides got really crispy.  They still fell apart a bit when I flipped them over, but I was able to squish them back together.

I’ll warn you that the grated onion provides most of the moisture for this recipe.  If you put in too much, the burger will be mushy.  I’ve made this mistake before, and I’m not sure I made a point of writing about it.  If the burger mixture seems too wet, add a little more flour.  The mixture should be pretty dry, but should stick when packed together firmly to form patties.  And, this recipe yielded 6 burgers for me last night.

On the side, we had some homemade veggie chips– parsnips, carrots, and potatoes crisped up in the oven.  They’re nothing to waste blog space about since I managed to burn them almost to the point of being inedible.  They weren’t horrible, but were certainly “extra crispy.”